Shrimp Cheese Soup Ingredients
- Cream cheese 400 grams
- Potato 200 grams
- Carrot 100 grams
- Sea salt 1 teaspoon
- Refined sunflower oil 40 milliliters
- Dried ground dill 30 grams
- Dried ground parsley 30 grams
- Shrimp (peeled, frozen) 200 grams
- Main Ingredients: Shrimp, Potato, Cheese
- Serving 6 servings
- World Cuisine
Inventory:Stove, Deep pan with lid, Teaspoon, Tablespoon, Measuring cup (for water), Cutting board, Knife, Grater, Paper kitchen towels, Deep bowl, Frying pan, Kitchen spatula, Soup ladle, Deep plate, Wooden kitchen spoon
Making Shrimp Cheese Soup:
Step 1: prepare the water.
First of all, turn on the stove to a strong level and put on it a deep pan filled with the right amount of clean distilled water. The mass of fluid depends on your desire. If you want a thicker soup, use 1.5 liters of water, if less than thick 2 liters. When the liquid boils, helping yourself with a tablespoon, dissolve 400 grams of cream cheese in it.
Step 2: prepare the potatoes.
After peeling potatoes, rinse under a stream of cold running water from sand and any other contaminants. Dry with paper kitchen towels to remove excess moisture, place it on a chopping board, grind it with a cube with a diameter of up to 1 - 1.5 centimeters, pour it into a pan with boiled cheese water again and cook 10 to 15 minutes.
Step 3: prepare the carrots.
Then, like potatoes, we peel carrots, rinse them under cold water, dry them with paper towels and rub them on a fine grater directly into a deep bowl. Carrots will not be visible in the soup, but will give it a pleasant shade, taste and aroma.
Step 4: stew the carrots.
While the potatoes are being cooked, turn on the adjacent burner on the stove to a medium level and put a pan with 40 milliliters of refined sunflower oil on it. When the fat warms up, we throw the chopped carrots into it, and continuously stirring the vegetable with a kitchen spatula, fry for 3 to 4 minutes until soft and light golden crust. Strongly fry the carrots is not worth it, it should just soften slightly. After the vegetable reaches the desired texture, immediately remove the pan from the stove.
Step 5 bring the soup to full readiness.
After the potatoes are cooked, add the stewed carrots, peeled, frozen shrimps, salt to taste and bring the cooked soup to a boil again. After boiling in the same pan we introduce 30 grams of dried dill and parsley.
We mix all the components of the first hot dish with a wooden kitchen spoon, boil it for 3 minutes, turn off the stove, cover the pan with a lid and let the soup brew for 25-30 minutes. Then, with the help of a ladle, pour it into deep plates and serve it to the dining table.
Step 6: serve the shrimp cheese soup.
Shrimp cheese soup served hot as the first hot meal for dinner. If desired, this type of soup can be supplemented with fresh finely chopped greens of dill, parsley, cilantro, green onions, you can also put crackers made of white bread in each serving or sprinkle aromatic grated hard cheese on a fine grater. Enjoy it!
Enjoy your meal!
- Instead of refined sunflower oil, you can use olive or butter.
- The set of spices indicated in this recipe can be supplemented with lemongrass, sage, safflower or saffron.
- If desired, carrots can be re-mixed with onions or leeks on the above mass of products per 100 grams of a vegetable.