Cheese Cream Soup with Seafood in Fish Broth
⏳ Time
50 minutes
🥕 Ingredients
12
🍽️ Servings
3
Description
Cheese cream soup with seafood in fish broth
Ingredients
- Hard Cheese - 7.1 oz
- Carrot - 1 piece
- Sliced Processed Cheese - 3.5 oz
- Onion - 1 piece
- Shrimp - 5.3 oz
- Mussels - 3.5 oz
- Herbs - to taste
- Cream 22% - 7 fl oz
- Fish Oil - 7 fl oz
- Wheat Flour - 1 tablespoon
- Malt Vinegar - 1 tablespoon
- Whole egg - 1 piece
Step by Step guide
Step 1
Boil the shrimp and mussels together, then peel them.
Step 2
Drain the seafood broth into a prepared container and set aside.
Step 3
Sauté the onion and carrot until translucent, then set aside.
Step 4
Grate the hard cheese (I used Lambert brand) on a fine grater, pour vinegar over it, and refrigerate for 15-20 minutes.
Step 5
In a pot, mix the cream and fish broth, bring to a boil, and reduce to the lowest heat (stir constantly to prevent a film from forming).
Step 6
Add the processed cheese to the pot, stirring constantly until it melts.
Step 7
Also add the hard cheese to the pot and allow it to melt.
Step 8
Add the egg yolk, flour, and vegetables to the pot, mix thoroughly, and let it simmer on low heat for about 3-5 minutes, watching to prevent burning.
Step 9
Blend the nearly finished soup with an immersion blender until smooth.
Step 10
Serve in bowls, adding seafood and sprinkling with herbs.
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