MY; |; SOUP

MY | SOUP

1. With shrimp and cream cheese
2. With shrimps, melted cheese and cream
3. With shrimp and mushrooms

Cheese soup with shrimp is an indescribably delicious first course that will make your regular diet more varied and will amuse all seafood lovers. Light, tender, easy to prepare, the soup is especially popular in Mediterranean cuisine.

Any country with access to the sea can boast of its unique recipe for cheese soup with shrimp. In one case it turns out to be the lightest and most dietary, in another – the most satisfying and nutritious, but the result is always amazing - the main advantage of this dish.

With shrimp and cream cheese

The combination of cheese and shrimp is perfect. The soup prepared using these ingredients looks very appetizing, has a pleasant smell and has a soft, creamy taste.

• Water – 2 l;
• Medium s/m shrimp – 0.5 kg;
• Cream cheese – 400g;
• Potatoes – 3 pcs;
• Onion – 1 piece;
• Carrots – 1 piece;
• Soy sauce – 1 tbsp;
• Lemon juice – 1 tbsp;
• Garlic – 2 cloves;
• The freshest greens;
• Olive oil;
• Sweet paprika;
• Pepper;
• Salt.

It is better to cook cheese soups in a small saucepan - once or twice in order to fully enjoy the taste of such a unique first course. Taking into account that making cheese soup with shrimp at home will take less than an hour, it is very easy to amuse yourself and your family with a tasty soup, not only on a day off.

1. Thaw the shrimp.
2. Prepare vegetables: cut potatoes into cubes, onions into strips, and grate carrots on a small grater.
3. Wash the potato cubes well under running water to get rid of excess starch and pour them into boiling water. Reduce heat and leave to simmer for 10–15 minutes.
4. During this period of time, fry the onion and grated carrots until golden brown.
5. At the same time, chop the garlic and lightly fry it in olive oil so that it gets the appropriate smell.
6. Without removing the garlic, place the shrimp in the pan and brown them slightly.
7. Pour in a tablespoon of soy sauce, sprinkle with lemon juice, sprinkle with seasonings and simmer for another 1-2 minutes, but no more, otherwise the shrimp will become hard.
8. During this period of time, the potatoes have actually cooked and you can add cream cheese, fried onions and carrots and fried shrimp along with butter and garlic, leaving a small amount for decoration.
9. Mix all ingredients well and leave the soup covered for 5-10 minutes.

Pour the finished first dish into plates, place a few shrimp in the center of each and sprinkle with finely chopped fresh herbs.

With little change in manufacturing technology, you can cook the most delicious cream cheese soup with shrimp from the same ingredients. True, there is no need to transfer the fried shrimp into the pan. After adding the fried onions and carrots with seasonings to the boiled potatoes and cooking everything for a couple of minutes, beat the finished soup directly in the pan with a submersible blender until the mixture is homogeneous.

If the dish comes out a bit thick, then you can add 100-150 ml of low-fat cream to it. Before serving the pureed cheese soup, place shrimp fried with garlic and a sprig of herbs on each plate.

With shrimps, melted cheese and cream

The wonderful smell, silky mixture and excellent taste of creamy cheese soup with shrimp, as in the photo, will amaze even gourmets who are well versed in cooking. This soup can be found quite often on the menus of Italian and Spanish restaurants.

• Water – 2 liters;
• Hard cheese – 100 g;
• Processed cheese – 100 g;
• Cream – 150 ml
• Medium s/m shrimp – 300 g;
• Large s/m shrimps – 10 pcs;
• Potatoes – 2-3 pcs;
• Carrots – 1 piece;
• Onion – 1 piece;
• Fresh greens – 100 g;
• Salt pepper.

There are several rules that must be followed when making this shrimp soup:

• Introduction of shelled shrimp. If you cook unpeeled seafood, then due to the chitin contained in the shells, the broth will be the most rich and fragrant. Naturally, the shells should be removed later.

• Sequencing. It is better to cut the ingredients into size 1 and place them in the pan alternately so that they do not boil over.

• There is no need to defrost the shrimp before placing them in boiling water.

1. Wash the potatoes and carrots, peel them and cut them into small cubes.
2. Finely chop the onion.
3. Place all the ingredients in a suitable saucepan, add water and cook for 15-20 minutes.
4. In a separate pan, boil the shrimp in their shells for 5-7 minutes.
5. Strain the broth through a sieve and pour into the vegetables, and remove the shells from the shrimp.
6. Grate the processed cheese there on a small grater - this will dissolve it faster.
7. Mix well, add salt and pepper, and a few minutes before the end of cooking, add the shrimp, pour in the cream and sprinkle in the chopped herbs.
8. Fry large shrimp in butter and garlic until golden brown.
9. Grate hard cheese.

The taste of the finished soup will be strongest and spicy if you add a little lime juice and a pinch of oregano at the end of production.

Let the freshly cooked soup with melted cheese and shrimp steep for 5-7 minutes, after which you can call everyone to the table. Sprinkle the soup with grated cheese in portions and place a couple of large shrimp in each plate. Serve croutons, toasted baguette or crispy croutons separately.

With shrimp and mushrooms

When you want to pamper your family with a new and unusual dish, but you have neither the time nor the energy for unique culinary masterpieces, you should pay attention to the step-by-step recipe for soup with melted cheese, shrimp and mushrooms. Does the tandem of seafood and mushrooms seem a little strange? But in vain! In combination with delicate cream and cheese, it is especially successful.

• Water – 1.5 liters;
• Processed cheese – 200 g;
• Champignons – 0.5 kg;
• Peeled shrimp – 0.5 kg;
• Cream – 200 ml;
• Flour – 2 tbsp;
• Onion – 1 piece;
• Garlic – 3-4 cloves;
• Salt, pepper, dill.

Cheese is one of the main ingredients of cheese soup, so choosing it must be done responsibly. It is naive to think that high-quality cream cheese can be replaced with cheap processed cheeses like “Druzhba”.

Cheeses that are sold in plastic containers dissolve well in hot water, but processed cheeses in foil can simply spoil the taste of the finished dish. In addition, preference should be given to products without additives. If the recipe for cheese soup indicates that it will be prepared with shrimp, then processed cheese with a strong smoked taste will obviously be of no use in such a dish.

How to cook cheese soup with mushrooms and shrimp in a saucepan or in a slow cooker:

1. Cut the onion into small strips and the mushrooms into thin slices.
2. Fry mushrooms with onions until tender, add salt.
3. Thaw the shrimp. If they are large, cut them into several pieces, leaving some whole ones for decoration. Small and medium ones can be consumed completely.
4. Chop the garlic, lightly fry, then add the shrimp to it for a few minutes.
5. Place a saucepan with water on fire.
6. Place melted cheese in boiling water and stir until it dissolves. Pour the cream into the pan in a narrow stream and bring to a boil over low heat.
7. Dilute flour in water and add to cheese broth.
8. After 5 minutes, put the fried mushrooms and seafood into the pan, add salt and pepper and let cook for a couple of minutes.

Pour cheese soup with champignons and shrimp into bowls, garnishing each serving with whole shrimp. A little ground paprika and a sprig of herbs will make the serving even more appetizing.

Cheese soup with shrimp

Sunday, October 19, 2014

Cheese soup with shrimp, the recipe for which you will find below, turns out very tender due to the addition of processed cheese, satisfying and light at once. And seafood lovers will definitely appreciate the taste and smell of this dish, because it is cooked in shrimp broth.

By the way, if desired, this cheese soup can simply be transformed into the most delicate puree soup! Just use an immersion blender - 30 seconds and you're done! It also contains a lot of delicious shrimp – I recommend throwing in a few with tails to decorate the finished soup.

Ingredients:

Making a dish step by step:

To prepare cheese soup with shrimp, we will prepare the following products: processed cheese, water, shrimp (already boiled frozen), potatoes, onions, carrots, salt (to taste), fresh parsley, bay leaf and dark peppercorns.

Place a pan of water on the fire. Place frozen shrimp in boiling water, salt the broth, and also add bay leaf and dark peppercorns. Cook everything for almost 5 minutes after boiling - the shrimp are ready. We catch them, filter the broth and put it on the fire again.

Peel the potatoes (I have 2 large ones) and cut them into medium cubes.

The carrots and onions also need to be peeled and washed, and then cut as you usually do for first courses. I prefer just small pieces. By the way, you don’t have to chop the onion, but put it completely straight. Later you will fish it out and throw it away if you have picky people who don’t like boiled onions.

Place potatoes, carrots and onions into the bubbling broth. Cook everything at medium boil for about 15 minutes - this is still enough for the vegetables to become soft.

In the meantime, you need to grind the processed cheese. You can grate it, or you can chop it into cubes.

Place the cheeses into the bubbling soup and stir. They will completely dissolve in almost 5-7 minutes. If necessary, add salt to the soup.

While the cheese soup is cooking, peel the boiled shrimp. We leave a few pieces with tails - they will serve as a good decoration for the finished dish.

Place the shrimp in the soup and let them warm up - simmer for a few minutes.

That's all: our cheese soup with shrimp is completely ready. Now we pour it into portioned plates, decorate with shrimp and sprinkle with chopped fresh parsley.

Very tasty and simple, right? But we managed to master the recipe for cheese soup with shrimp without any problems!

Cheese soup with shrimp

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We prepare a tender, silky cheese soup with shrimp, perfect for a solid winter lunch. The dish has a rich creamy taste, a pleasant aroma and is quite filling, despite the small range of ingredients.

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The recipe impresses with its simplicity and speed of preparation, because seafood is boiled for just a couple of minutes, unlike broths based on meat and poultry. If for any reason you don’t eat shrimp, but like cheese soups, we suggest you pay attention to a similar soup with chicken breast.

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Ingredients:

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• shrimp - 250 g;
• processed cheese “Druzhba” or the like. - 180 g;
• carrots - 1 small;
• onion - 1 pc.;
• potatoes - 2-3 pcs.;
• bay leaf - 1-3 pcs.;
• allspice - 3-4 peas;
• salt - to taste;
• vegetable oil (for frying) - 2-3 tbsp. spoons.

Cheese soup with shrimp recipe with photo

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1. For cheese soup, both dense cheeses in briquettes like “Druzhba” and soft, viscous cheeses (in jars) are suitable. In the first case, grate the cheese curds on a small grater so that they dissolve faster in the soup. Soft cheeses do not need preparatory preparation - they can be added to the broth at the very end, because they dissolve instantly.
2. We clean all the vegetables. Finely chop the onion and coarsely chop the carrots.
3. Cut the potatoes into small cubes or cubes as usual for soup.
4. Bring 2 liters of water to a boil. Dip unpeeled shrimp into the bubbling liquid and add aromatic pepper and bay leaves for flavor. Bring to a boil again. If you eat raw shrimp that have a grayish color, cook for 5-10 minutes (depending on the size of the seafood). For boiled frozen shrimp (pink-orange color) 1-3 minutes in boiling water is enough, no more.
5. We put the finished seafood aside for now. Strain the broth to get rid of small scraps left after cooking the shrimp. Add cheese and boil again. Dip the potatoes into the whitened, bubbling broth. Cook for 10-15 minutes (until the potato cubes are soft).
6. Immediately fry the onion in hot oil. Stir constantly and keep the tenderloin over moderate heat for 3-5 minutes.
7. Once the onion turns golden, add the carrots. Continue frying for another 5 minutes. Do not forget to stir so that the vegetable mixture does not burn.
8. Add the assorted carrots and onions to the pan with the already prepared potatoes.
9. Next we add the shrimp, peeling them from the shell and removing inedible parts - heads and tails. Let them warm up/simmer for almost a few minutes. Take a sample, add salt to taste as needed, and remove from heat.
10. Pour the fragrant cheese soup with shrimp into bowls. If desired, add some herbs (dill, parsley) for contrast.

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Cheese soup with shrimp

I would like to share with you my beloved soup. A recklessly tender and tasty soup, easy to prepare and not long lasting. Now I have not prepared a huge saucepan, but if you want a huge saucepan of this soup, then feel free to multiply the number of ingredients by two)

Ingredients for Cheese Soup with Shrimp:

• Processed cheese (it is better to take traditional one, without additives) - 200 g
• Potatoes (3 medium potatoes) - 200 g
• Shrimp (Pack frozen and peeled) - 200 g
• Carrots (one small carrot) - 100 g
• Dill (not a big bunch)
• Spices (Salt, turmeric to taste)
• Water - 1 l
• Olive oil (or vegetable oil (for frying)) - 1 tbsp. l.

Production time: 60 minutes

Number of servings: 5

Nutritional and energy value:

Recipe for Cheese Soup with Shrimp:

Dissolve the melted cheese in bubbling salted water.

Cut the potatoes into small cubes

Place the potatoes in a saucepan and cook for 15 minutes over medium heat.

Tip: to prevent the foam from running away, place any wooden spoon on the saucepan

Grate carrots

And fry in vegetable or olive oil for 3-4 minutes until soft

When the potatoes are cooked, add shrimp and carrots. Bring the soup to a boil

Finely chop the dill

When the soup boils, add salt and turmeric

We also add dill

Mix everything, turn off the gas, cover with a lid and let it brew for 30 minutes.
And Bon Appetit!

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March 16, 2016 Di_Ma_Rin #

March 16, 2016 SpringAround # (recipe creator)

March 12, 2016 Aigul4ik #

March 12, 2016 MamaKsyusha #

March 12, 2016 SpringAround # (recipe creator)

March 12, 2016 khris n2011 #

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