Seafood soup, probably, everyone lovesa man who at least once tried it. It is always pleasant to taste and useful for us and our loved ones. This soup is easily used as a simple light breakfast or dinner, and as an exclusive dish on the festive table. It will never become unnecessary for family celebrations and events. However, many people have a question, how to cook such a soup for an ordinary housewife and what to use during its preparation? On such, as it seems, difficult questions you can answer yourself after 10 minutes, after reading this article. So, how to prepare a cream soup from seafood? Today you can find quite a few recipes for this dish, each of which has its own difficulties in the cooking process. All the famous recipes differ somewhat, but in all of them there are seafood. And the richer the composition in such soup, the more useful and rich it will turn out. The usual recipe for such a first course necessarily has in its unique composition besides seafood and vegetables. Cooks from different countries often add their own ingredients to such a soup that allows em to establish themselves in the national cuisine. To make an excellent soup from marine products, you need to highlight the main ingredients of it, such as fish, shrimp, oysters or other marine products. To prepare a Japanese seafood soup, you should use algae and squid, and to cook the same Spanish dish, you need shrimp. Still it is possible to weld this soup on dairy products, using cream, fresh milk; or add tomatoes to it.

Creamy soup with seafood in Italian

The main components:

• 150 ml of fresh cream of low fat content;
• 350 ml of water;
• about 200 g of seafood;
• a glass of semisweet wine (180 ml);
• 1 fresh onion;
• 4 potatoes;
• salt, as well as shrimp and dill.

Cooking: To cook an excellent soup, you need to use not very fatty cream (maximum 20%). So, you need to clean 4 potatoes and cut them into small cubes, cut the onion rings, place it gently in a frying pan and cook 7 minutes (no more, no less) without sun oil. After the onion is golden, add a little water and simmer for about 10-15 minutes before boiling. Add a little spices and leave the dish on fire for another 5-7 minutes, then crush the mass in a blender. Put the resulting mashed potatoes in a loose container, mix it with prepared low-fat cream and white wine and wait until it all boils. In another pan, treat seafood, then gently put them in soup and properly prevent. Soup with seafood in Italian is ready! It remains to decorate it with prawns and dill, then pour into plates.

Recipe of seafood soup of Spanish chefs

The main components:

• 180 g of peeled shrimps;
• 1 liter of fish broth;
• 15 shells of mussels;
• 10 unpurified shrimps;
• 100 g of squid rings;
• white fish fillets;
• 4 potatoes;
• 3 small tomatoes;
• Bulgarian pepper, onion, pea pepper;
• 2 cloves of garlic;
• Bay leaf;
• fresh herbs, saffron and table salt.

Cooking: All used vegetables, such as potatoes, tomatoes, peppers, washed and cleaned, then cut into cubes. Garlic cloves and onions cut as small as possible, then lightly fry them together with red pepper. Then chop the chopped vegetables to make pepper. Next, enough blown vegetables should be placed in a blender and crushed. Once they have turned into mashed potatoes, they should be put back in a frying pan and poured with ready-made broth. Fish fillets and prawns without shells should be carefully washed, and uncleaned shrimps should be postponed. Put this in the broth. Boil a little soup of seafood on light fire and watch the fish so that it is not digested. Boil potatoes until they are ready in a different capacity. Then mix it with what is already in the pan, lightly add and throw the laurel leaf and saffron. Leave the mixture under the lid for about 8 minutes. To decorate the soup, it is recommended to sprinkle with herbs.

Cream soup from sea products

Boiling seafood soup is easy enough. This soup is easy for the stomach and is liked by both small children and fully grown adults. A special recipe for soup gives it a unique taste. The first dish from seafood, the recipe of which is given below, must be prepared from bacon and fresh mussels. The main components:

• 800 g of potatoes;
• 400 ml of broth;
• 1.3-1.5 kg of mussels;
• 150 g of cream;
• half a liter of milk;
• water;
• 1 onion;
• bacon - 3 pieces.

Cooking: At the beginning of cooking it is necessary to throw out of the mussels those that do not close, and those that have a broken shell. The remaining mussels should be left in the water for 2 hours, then placed in a container and pour a glass of water. Later, when the contents boil, it is necessary to reduce the heat and cook for up to 7 minutes. Then pour water into another dish and remove the unopened mussels. Of the seashells that remained, you need to pull the mussels. In addition, it is recommended to add other marine products: squid, shrimp and octopus. Onion and bacon cut as small as possible, and garlic to pass through garlic. Then put the bacon, onion and garlic in the pan. Warm up these ingredients in oil, preferably vegetable. Mix a little, prepare until golden bacon. After mixing the contents of the pot with the chopped potatoes. To the water in which the mussels were prepared, add a little liquid, pour into a new saucepan and stir with broth and milk. On light fire the seafood soup should boil, after which it takes 20 minutes to cook it until the potatoes are well cooked. Next, for 10-11 minutes, we keep the soup on a light fire, but no longer cover it with a lid. We add salt, pepper, mussels and cream.

Recipe for mushroom soup from marine products

This soup of seafood is considerednational dish of France. Often this recipe is found in various books devoted to cooking, called "soup with seafood, cream." The main components:

• Chicken broth - 3 items;
• 1 kg of shrimp;
• 1 tbsp. 20 percent cream;
• 4 ct. l. butter;
• 1 ct. wine dry;
• 1 ct. cream;
• a branch of celery;
• 2 tbsp. small mushrooms-champignons;
• 1 tsp. nutmeg and table pepper;
• greenery.

Cooking: To cook mushroom soup with seafood, you need to shrimp the shrimps from shells, rinse well, and then finely chopped. In the bowl put the mushrooms-mushrooms, shrimps, butter and during the next 3-4 minutes fry all this, after which all pour the chicken broth and add a glass of white wine. In the soup, add nutmeg, celery, pepper, and then cook it for 20 minutes on a light fire. Then the stew of seafood should be filtered, pulled celery out of it and put in a blender, add low-fat fresh cream and a little salt.

Seafood soup with Chinese recipe

Soup recipe from Chinese sea foodculinary craftsmen include seafood or fish. Seafood soup in Chinese is famous for its unique sour taste. The main components:

• 250-350 g of frozen marine products;
• 1 liter of water;
• 2 fresh limes;
• 1 tomato;
• 3 cloves of garlic;
• 2 chili;
• handful of long grain rice;
• allspice;
• parsley;
• soy sauce;
• 2.5 tsp salt sea salt.

Cooking: Finely chop the garlic cloves or pass through garlic. Pour in the right amount of water in a saucepan, place the sea salt in it, chopped garlic and wait for the mixture to boil. Then add the long rice and cook it for about 6 minutes. Put seafood and boil for 4 minutes. If there are no frozen seafood, you can cook this soup using fish or squid, shrimp and even octopus. Squeeze the juice out of lime and chop the chili peppers in neat strips. In a bowl with soup put the scented pepper, soy sauce, chili pepper, lime juice and all this well stir. In small cubes, cut the tomato, put into a saucepan and cook for an additional 4 minutes.

Thai seafood soup

Is it possible to cook a spicy soup, which waswould the seafood? The answer is obvious - you can! The recipe for this soup from marine products was invented by cooks from distant Thailand, that's why it was accepted to call this dish Thai. Thailand's cuisine has always been very spicy and spicy and it's not strange that Thai soup from seafood, just like other national dishes, has a keen taste. The main components:

• 300 g of sea scallops;
• 1.5 liters of fish broth;
• 6-7 feathers of onions;
• 200 g of tiger peeled shrimp;
• 1 Bulgarian red pepper;
• a stick of lemongrass sorghum;
• 2 pcs. lemon peel;
• a teaspoon of chili paste;
• 2 tbsp. coriander;
• traditional spicy Thai condiments;
• a piece of ginger (3 cm);
• stake.

Cooking: To cook Thai soup, you need about half an hour of free time. Lemon sorghum cut into 2 parts. Clean ginger and cut into small slices. The soup becomes sharp due to Thai pasta and these specific seasonings. Next, you need to wash seafood well. Pour broth into a saucepan, put the zest, paste, ginger and lemon sorghum. Wait until the mixture boils, then slightly reduce the heat and cook for about 20 minutes without covering the lid. Shrimp should be divided into two equal parts so that the tail does not separate. Green onions must be cut very thinly. Pour the chopped onion into the soup, cook for 3-4 more minutes and lightly season with salt. Then add the prawns, prepared scallops and cook for about two minutes, until the shrimp begins to curl, and the scallops will not change color. Before serving a hot Thai dish on the table, it is recommended to decorate it with Bulgarian pepper, and add coriander, which will make this recipe even more refined. Summarize. Today in the world there are a lot of hot first dishes from seafood, today we have acquainted you only with some of them. We hope that you can now choose the soup recipe from the above options. Bon Appetit everyone!

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