Fry the onion in butter until soft. If desired, you can add carrots, grated on a coarse grater.
Add the cream. I have 20% fat in me.I add 350 ml of cream, because we love cream soup with a sea cocktail - from the above ingredients it turns out: 2 servings of soup, 2 servings of the second course.
If you are just going to put out seafood in cream sauce, then 100 ml of cream will be enough.
Wait until the cream boils and add a sea cocktail (not defrosted).
After the cream boils again, cook for another 5 minutes and turn off the heat. 3 minutes before cooking, put the finely chopped greens. This is what I do in winter with purchased or frozen, and in summer I prefer to sprinkle fresh chopped herbs on a ready-made dish.
I serve it with boiled rice and curry.
Soup: put 2 tablespoons of rice and a couple of bowls of our creamy seafood in a bowl.
I decorate with fresh herbs. The soup is ready. Enjoy your meal!
And here's what the second course looks like.
Enjoy your meal!