Tender, creamy, spicy cream soup. The difference between the soup-puree in a velvety consistency, a ready-made dish with a creamy taste. I indicated in the description that cream soup can be served as an aperitif, offering it to guests in a chilled form. My cream is shrimp soup, but you can cook with any seafood or chicken.
| Cook Time | 60 minutes |
| Servings |
Ingredients
- 200 gram Zucchini young
- 130 gram Leek white part
- 40 gram Celery root
- 1 piece Tomato
- 1/2 teaspoon Ginger (ground)
- 1/2 bunch Greens finely chopped to taste
- 2 tablespoons Vegetable oil
- 100 milliliters Cream (30%)
- 1 teaspoon Seasoning a mixture of peppers, coriander
- 150 gram Shrimp
- 2 tablespoons Soy sauce
- 300 milliliters Broth fish or meat
Ingredients
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Instructions
- Finely chop the celery, herbs, leek rings, zucchini and tomato into small cubes (peel the zucchini). Rub the garlic with them in order or pass through a press. Shrimp cooked to your taste. I first marinate, then quickly fry or bake for 5 minutes. If you take the chicken, then cook it in advance.
- Heat the oil in a saucepan, add leeks, celery, herbs, ginger, fry over medium heat until soft, 10 minutes. Pour in the soy sauce and season with spices.
- Add zucchini, tomato, garlic.
- Pour in the broth so that it does not completely cover the vegetables, simmer until all the vegetables are ready. Add cream, bring to a boil.
- Grind in a blender until a homogeneous puree-like state is obtained, then return to the pan, warm up for a couple of minutes. If necessary, adjust the desired consistency of the broth for the dishes. You can make mashed potatoes using an immersion blender right in the pan.
- Place the shrimp or chopped chicken on plates when serving.
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