Seafood soup occupies a special place in cooking. It can easily be called an easy-to-prepare dish. However, thanks to its delicate and refined taste, this dish can safely be classified as haute cuisine. This soup is on the menu of the best restaurants in the world. But every housewife will be able to purchase the entire necessary set of products at the nearest supermarket and prepare the delicacy in her own kitchen. It is noteworthy that the cooking time of the food is very short, and the complexity is almost minimal.
They say that this dish originated on the Mediterranean coast. The cuisine of hot coastal countries is replete with seafood dishes. Seafood soup is popular all over the world. Let's try to understand the intricacies of preparation in order to please family and guests with this delicate and healthy delicacy.
Cheese soup with seafood
If you like to treat yourself to shrimp, mussels, and squid, then try making cheese soup with seafood. I offer a recipe for a thick and rich version.
Ingredients:
- frozen seafood (cocktail - assorted) - 0.5 kg;
- water - 0.5 liters;
- celery - 1 stalk;
- carrots - 1/2 pieces;
- onion - 1 small head;
- processed cheese - 100 g;
- hard cheese - 50 g;
- parsley;
- salt.
Note: The mixed seafood cocktail consists of shrimp, mussels, squid, octopus and cuttlefish.
Cooking steps:
Place seafood in boiling water.
Cut the celery crosswise, chop the carrots and onions thinly, add the vegetables to the pan, add salt and cook everything together over medium heat for 10 minutes.
Then add chopped processed cheese to the seafood soup and cook for about five more minutes.
Add grated cheese to the finished soup and let it brew for a while.
Before serving, stir the cheese soup with seafood and add chopped parsley to each serving.
Bon appetit!
Cooking seafood soup
The cooking recipe specifies the following. Pour the required amount of water into the pan and put it on fire. Heat the oil in a frying pan and fry the onion until transparent. Add finely grated carrots and simmer until fully cooked. To make the soup thick, add a couple of tablespoons of flour to the roast. You can also put finely chopped seafood here. It is permissible to boil them separately. If we are preparing seafood soup with cream, pour it into boiling water. You can also send grated processed cheese here. When it melts, add the frying and seafood. Add salt and pepper and let it boil. After turning off, sprinkle generously with finely chopped fresh herbs, cover with a lid and wrap the pan with a towel. Let the soup brew for a few minutes.
Cheese cream soup with shrimp
Today we will prepare a thick creamy cheese sauce with shrimp. I just don’t want to call this dish a delicious cream soup, because it turns out delicious! In my culinary notes, this page is the most shabby, because... I cook it with pleasure and very often!
Ingredients
- Butter 50 g
- Vegetable oil to taste
- Potatoes 5-6 pcs
- Onion 1 piece
- Fresh shrimp250-350 g
- Processed cheese 200 g
- Milk1-1.5 l
- Cream1 to taste
- Ground black pepper to taste
- Ground red pepper to taste
- Salt to taste
To prepare this soup, it is best to use a thick-bottomed pan. Melt a piece of butter and dip the onion, cut into half rings, into it. Fry for 5 minutes.
During this time, cut the potatoes into small cubes. It must be rinsed several times in cold water to remove excess starch. Mix the potatoes with onions and simmer for another 2-3 minutes.
Pour milk into the pan, bring to a boil and add melted cheese, cut into small pieces. Stir until the cheese dissolves. Cook the soup over medium heat for 15 minutes.
- Our shrimp are already boiled. If using fresh or frozen, boil them in a separate pan. Just do not overcook, otherwise the shrimp will become tough; five minutes after boiling will be enough.
Transfer the contents of the pan into a blender bowl. If you have a submersible model, then this is even more convenient. Add salt, red and black ground pepper. Beat until smooth. If the soup turns out thick, dilute it with milk or cream and whisk again. Mix whole peeled shrimp into the thick mixture and leave a few pieces for decoration. If you only have enough soup for one serving, you can put it on a plate, and if you have extra, you need to bring the puree soup to a boil so that it doesn’t turn sour quickly.
The soup is ready to serve. You can enjoy it!
Seafood is a treasure trove of health
Many girls watch their figure and refuse most products for the sake of beauty and smartness.
Any seafood recipe has a small amount of calories and is also enriched with a large number of nutrients.
So girls can safely experiment with seafood without fear of extra pounds. Eating tasty and healthy is possible!
Seafood includes: shrimp, scallops, oysters, mussels, crabs, squid and, of course, fish. All these products are a storehouse of vitamin D, vitamins E, healthy acids, phosphorus, sodium, sulfur, magnesium, zinc, iodine. In addition to the fact that seafood contains so many useful substances, it is an easily digestible protein.
If you consume any of the above foods at least twice a week, you can significantly improve your immunity. Lobsters are one of the lowest-calorie seafood products. Lobsters contain huge amounts of zinc, potassium and copper. Shrimp, due to its high protein content, satisfies the feeling of hunger for a long time. And in order to have a beautiful and healthy complexion, you need to eat a large amount of mussels.
Many world cuisines feature cream soup made from seafood. This is especially observed in Mediterranean, Far Eastern and Southern cuisine. Soups in the form of cream or puree have an unusual, refined taste and delicate consistency. As a rule, in order to emphasize the refined taste, they are seasoned with milk or cream. To prepare the soup, you can use a ready-made recipe, or you can come up with your own. Products for such soups can be used either fresh, frozen or canned.
Recipe for cheese soup with seafood in a slow cooker
Difficulties often arise with a multicooker - the cook cannot figure out how long to cook a particular dish in it. If the potatoes can be thrown in and forgotten for 15-20 minutes, then you should be more careful with the seafood cocktail. Overcooked delicacies will become tough and lose their juiciness and taste. It is for this reason that it is worth strictly adhering to the sequence of actions. The following ingredients are required:
- sea cocktail - 300 g;
- water - 1 l;
- processed cheese - 300 g;
- onion - 1 pc.;
- carrots - 1 pc.;
- flour - 1 tbsp. l.;
- butter - 1.5 tbsp. l.;
- seasonings for seafood - to taste;
- salt.
Remove seafood from packaging, wash and cut if necessary (for example, squid, which can be large). Chop the onions into small cubes, grate the carrots on a medium grater.
Place butter and vegetables in a bowl, select the “Fry” mode, close the lid of the device. Fry for 4-5 minutes until golden brown, stirring occasionally. Then add seafood, stir and fry for another 5-7 minutes. Sprinkle with flour, then transfer to another container.
The lid of the device must be closed - it is opened only when stirring sautéed vegetables.
Pour water into the bowl (you can take boiling water to speed up the process), set the “Stew” mode and wait until it boils. Salt the water, add spices and add cheese, which is recommended to be cut into cubes first. After the cheese has melted, you can return the seafood with fried vegetables to the broth. Boil for no more than 5-7 minutes; if desired, you can make cream soup using a blender. In this case, you need to leave a few shrimp, mussels, and squid for serving.
With Philadelphia cheese
This soup has a non-standard presentation and can decorate any family celebration. To cook it, you will need:
- 500 g unpeeled shrimp.
- 300 g scallops.
- 200 g Philadelphia cheese.
- 500 ml cream (10%).
- 1 onion.
- 1 white round bread.
- 1 liter of water.
- Salt and seasonings.
Peeled and chopped onions are boiled in salted boiling water, and then supplemented with seafood and spices. After about seven minutes, the contents of the container are supplemented with cream and cheese. The crumb is taken out of the bread to form a kind of saucepan and filled with soup.
Author: Roman Karpets January 30, 2019
Cheese soup with potatoes and seafood
Cheese plus shrimp equals the perfect and most delicate combination of products! It cannot but be tasty a priori. I personally love these soups. I would eat them every day for lunch and dinner.
Ingredients:
- Processed cheese “Druzhba” – 3 pieces
- Potatoes – 4 pieces
- Onions – 1 piece
- Carrots – 1 piece
- Vegetable oil - 80 Milliliters
- Shrimp – 500 grams
- Salt - To taste
- Ground black pepper - To taste
- Greens - To taste
- Bay leaf – 1 piece
Number of servings: 4
How to cook
Pour boiling water over frozen shrimp and let them steep for 4 minutes.
Then drain them in a colander. Remove the tails, leaving a couple of whole ones for dyeing. Chop the remaining shrimp. Wash and peel the carrots, onions and potatoes. Cut these vegetables into cubes, except carrots, grate them. Boil 2 liters of water, add salt, add bay leaf and potatoes. Cook for 15 minutes over low heat. In a frying pan, sauté the onion in oil until transparent. Add carrots to it, cook for another 10 minutes. Break the cheese into pieces and place it in a saucepan. Pour in half a glass of boiling water, cook until completely dissolved, stirring with a spoon. Add this mass to two liters of boiling water along with sautéed vegetables. Now add shrimp, chopped garlic and chopped herbs. As soon as the soup boils, turn it off. Let it brew for 15 minutes. Then serve garnished with shrimp tails. Sources
- https://rutxt.ru/node/1838
- https://shefcook.ru/recipes/sup-morskoj-koktejl-s-plavlenym-syrkom
- https://vse-ochen-prosto.ru/supy/supy-pjure/syrnyj-krem-sup-s-krevetkami/
- https://CatFishing.ru/rybnye-blyuda/syrniy-sup-s-moreproduktami/
- https://povar.ru/recipes/syrnyi_sup_s_moreproduktami-39577.html
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Bouillabaisse
- Sea fish – 2 kg.
- Fennel – 1 pc.
- 3 tomatoes
- 3 cloves of garlic
- Leeks – 3 pcs.
- Water - 2 liters
- Celery – 2 stalks
- Bouquet garni
Preparation
The more fish parts in the broth, the better the result. We cut off the heads and tails of the fish and prepare a rich broth. Fry fennel, tomatoes, sliced onions and garlic until softened. Place the vegetable filling of the soup in the strained broth, add salt and pepper, add bouquet garni, and cook for 15 minutes. At the same moment add pieces of fish. You need to eat bouillabaisse right away, piping hot.
