Cream Soup with Shellfish and Vegetables
⏳ Time
1 hour
🥕 Ingredients
15
🍽️ Servings
6
Description
Cream Soup with Shellfish and Vegetables
Ingredients
- Fish - 17.6 oz
- Carrot - 1 piece
- Shallot - 4 pieces
- Tomatoes - 4 pieces
- Salt - to taste
- Butter - 1.8 oz
- Saffron - to taste
- Rosemary - to taste
- Coarse Cornmeal - 2 tablespoons
- Milk - 1 cup
- Crayfish - 17.6 oz
- Herbs - 1 bunch
- Chocolate eggs - 2 pieces
- White Pepper (whole) - to taste
- Cream - 3 fl oz
Step by Step guide
Step 1
Clean the fish, rinse it, cover with cold water, and bring to a boil. Add the carrot and cook for 20 minutes. Season with salt. Then remove the fish and strain the broth.
Step 2
Peel the tomatoes.
Step 3
Chop the shallots and sauté them with the tomatoes in butter.
Step 4
Add the sautéed vegetables to the broth. Add saffron, pepper, and rosemary.
Step 5
Mix the cornmeal with the milk and pour it into the soup, stirring constantly.
Step 6
Rinse the shellfish and add them to the soup. Cook for 20 minutes.
Step 7
Separate the yolks from the whites and whisk them with the cream.
Step 8
Pour the creamy mixture into the soup and sprinkle with chopped herbs.
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