Spicy shrimp cream soup

Spicy shrimp cream soup – a refined dish, full of flavors and textures, perfect for impressing guests or indulging yourself on a quiet evening at home. This simple and quick recipe is ideal for those who want to bring a touch of sophistication to their plate without spending hours in the kitchen.

Preparation time: 20 minutes
Cooking time: 30 minutes
Total: 50 minutes
Servings: 4

Ingredients:
- 300 g of fresh or frozen shrimp, peeled
- 1 large carrot, diced
- 1 medium potato, diced
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- 1 stalk of celery, finely chopped
- 1 liter of water
- 200 ml of cooking cream
- 1 tablespoon of tomato paste
- 1 teaspoon of sweet paprika
- 1/2 teaspoon of chili (or to taste)
- Salt and pepper, to taste
- Olive oil for sautéing
- Fresh parsley leaves for garnish

Step-by-step instructions:

1. Preparing the vegetables: Start by peeling and dicing the carrot, potato, onion, and celery. This is a crucial step for a delicious cream soup, as fresh vegetables will provide a rich flavor and pleasant texture. Make sure all ingredients are cut into equal-sized cubes for even cooking.

2. Boiling the vegetables: In a large pot, add water and a teaspoon of salt. Bring to a boil, then add the carrot, potato, and onion. Boil them over medium heat for about 20 minutes, or until the vegetables are tender.

3. Adding the celery: In the last 3 minutes of boiling, add the celery stalk. This will keep a crunchy texture and add a fresh flavor to the soup.

4. Preparing the soup base: After the vegetables are boiled, drain them, keeping the boiling water. This will be the perfect base for risotto or other dishes.

5. Sautéing the shrimp: In a separate pan, heat a little olive oil over medium heat. Add the garlic and, after 30 seconds, add the shrimp. Cook them for 3-4 minutes until they turn pink and opaque. Add the tomato paste, paprika, and chili, stirring well.

6. Blending the soup: Transfer the boiled vegetables and shrimp to a blender, adding about 500 ml of the reserved boiling water. Blend until you achieve a smooth and creamy consistency. If you want a thinner soup, you can add more water.

7. Finishing the soup: Return the soup to the pot, add the cooking cream, and mix well. Add salt and pepper to taste. Let it simmer for 5 minutes to blend the flavors.

8. Serving: Serve the spicy shrimp cream soup in deep bowls, garnished with fresh parsley leaves. A slice of toasted bread or crunchy croutons can add extra flavor and texture.

Variation suggestions: You can replace the shrimp with white fish, or add a citrus note by squeezing lemon juice into the soup before serving. Additionally, for a heartier version, you can add a handful of rice or quinoa to the soup, letting them cook together with the vegetables.

This spicy shrimp cream soup will not only delight your taste buds but also bring a touch of refinement to your meal. Enjoy every spoonful and savor the result of your work!

 Ingredients: Shrimp about 300 g. WHOLE (they give the cream much more flavor, just like the bone in the soup). Mine are frozen; Sweet cream - 250 ml; one large potato (10 cm) cut into large cubes, like for puree; one medium to small onion; 2 young carrots (possibly a stalk of celery); chili flakes - a quarter teaspoon, depending on how spicy they are; one teaspoon of cognac - optional; water, salt.