Seafood soup sea cocktail with cream recipe. Seafood soup with cream

Not all adults and even fewer children like fish soup. Parents have to make enormous efforts to cram such a useful but unloved product into their precious child. But with seafood soup with cream, everything is different - after trying the dish once, you will cook it again and again, since there is simply no one left indifferent after eating it.
In addition, it is easy to “hide” any amount of fish in its creamy contents (after sorting out the bones). And the soup is prepared quickly, within half an hour.

Ingredients

Steps

1. There are no difficulties in preparing seafood soup, the only thing is that in the Redmond multicooker it will have to be done in three stages. The first (or second) step is to bring the cream to a boil in the frying mode. Otherwise, there is a chance that they will curl up. Empty the multicooker bowl and place the vegetables there.
2. Cut the onions and bell peppers into small cubes, carrots into thin rings and saute it all for 15 minutes on the frying mode. If you are cooking for a child, it is advisable to pre-cook the carrots so that they become even softer.

   

3. Place the prepared vegetables in a bowl and blend everything with a blender until smooth.

   

4. Pour 2 liters of water into the bowl, add salt, squeeze out half a lime and add the seafood there, even if not defrosted. 15 minutes is enough for the broth to boil under a closed lid. Don't forget about your favorite spices - they will transform the taste of the broth and add piquant notes. The only thing is that you must remove undigested pieces of algae from mussels.

   

5. You can cook seafood in fish broth. Then clean the fish fillets from the bones and also grind them in a blender. This enriches the taste of the soup and makes it easy to feed fish to a child who doesn’t like it.
6. Pour the cream into the broth, add the vegetables and grate the melted cheese into it. While the soup is boiling under a closed lid, the cheese will have time to completely dissolve.

   

7. And all you have to do is fill the bowl, squeeze the rest of the lime into the liquid, add pepper and enjoy the wonderful taste of creamy seafood soup.

   

   Seafood soup with cream is ready

This original creamy soup with sea cocktail will not leave any gourmet indifferent. Diversify your menu with this tasty and healthy soup, which is very quick and easy to prepare.

Ingredients

• 2 liters fish, vegetable or chicken broth
• 0.5 kg sea cocktail (or a mixture of frozen shrimp, mussels, squid and octopus)
• 300 g champignons
• 250 ml cream 15-25%
• 2 onions
• 150 ml dry white wine (can be replaced with a 1:1 mixture of water and lemon juice)
• 20 g butter
• several sprigs of fresh dill
• 1 clove of garlic
• salt, pepper to taste

Homemade recipe

1. If you are using a mixture of seafood rather than a seafood cocktail to prepare the soup, you need to prepare them: put everything in a colander and defrost. Peel shrimp from shells and heads, cut large ones into 2 or 3 pieces. Cut the octopuses into 2-3 parts, cut the squid into thin rings or half rings, remove the bundle of fibers from the mussels.
2. Wash the champignons thoroughly, dry and cut into quarters. Peel the onion and cut into small pieces, peel the garlic from the film and chop very finely with a knife. In a thick-bottomed saucepan, combine a couple of tablespoons of vegetable oil with butter and place on low heat.
3. Stirring, bring the oil to a boil and add the onion and garlic, fry the vegetables over low heat for about 5 minutes, stirring. Then add chopped champignons to the pan and stir. Fry the mushrooms and onions over medium heat for about 5-7 minutes, stirring occasionally.
4. Pour dry white wine into the pan with fried onions and mushrooms and simmer, stirring, for another 5-6 minutes until the liquid evaporates. Strain the fish/vegetable/chicken broth through a fine sieve and pour into the pan with the mushrooms and onions.
5. Stirring, bring the mushroom soup to a boil and simmer for 5 minutes over low heat. Then add the sea cocktail to the boiling soup, add salt and pepper to taste, and bring to a boil.
6. Cook the soup with sea cocktail for a minute after boiling. Then pour the cream into it, stir and bring to a boil again. Immediately after boiling, remove the pan from the heat, cover with a lid and leave to steep for 15 minutes. Wash the dill and finely chop with a knife, pour the hot seafood soup into bowls, garnish with fresh herbs and serve. Bon appetit!

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Seafood soup recipe sea cocktail with cream

Sea cocktail soup with cream

Ingredients

• water 2 l.;
• frozen sea cocktail 1 pack;
• potatoes 500 g;
• onion 1 pc.;
• olive oil – 3 tbsp. l.;
• table salt – 1.5 tbsp. l.;
• ground black pepper 1.5 tsp;
• tomato paste 3 tbsp. l.;
• fresh herbs 1 bunch;

Cooking method

1. Sea cocktail soup is very tasty and light (both in preparation and in taste), with a rich seafood taste. Can be prepared for lunch and dinner. So, to begin with, it’s tedious to put a pan of water on the stove and wait until it boils. Meanwhile, peel the potatoes and cut them into cubes.
2. As soon as the water boils, place the potatoes in the pan.
3. Now let’s move on to the main product – the seafood cocktail. Sea cocktails are usually sold frozen. Therefore, it needs to be defrosted. For a sea cocktail, very little time is needed for defrosting. Pour it into a saucepan or bowl with cold water and within 4-5 minutes the cocktail will be completely defrosted. Peel the onion and chop finely. Dilute tomato paste in 3 tablespoons of water. For frying you will need olive oil.
4. Place the frying pan on the stove and pour in the oil and add the onions. As soon as the onion becomes transparent, add the seafood cocktail.
5. Mix. Add diluted tomato paste. I have homemade tomato paste. Salt and pepper.
6. Mix everything thoroughly, then simmer for another 4-6 minutes.
7. Finely chop the greens (parsley and green onions).
8. Check the potatoes for doneness. If it falls apart when pressed with a knife, add the fried seafood cocktail and greens to the pan. Mix. We taste the soup for salt. If necessary, add more salt. As soon as the soup boils, turn off the stove.
9. Let the soup brew for half an hour and you can pour it into plates. Bon appetit!

Creamy seafood soup

Ingredients

• sea ​​cocktail - 500 grams;
• sea ​​fish - 200 grams;
• dry white wine - 1 glass;
• water or fish broth - 500 ml;
• heavy cream - 200 ml;
• egg yolk - 1 pc.;
• salt, black pepper and other spices to taste;

Cooking method

1. Pour water over prepared seafood and fish and place over medium heat until boiling.
2. After boiling, pour wine into the broth and leave with the lid open to allow alcohol vapors to escape.
3. The total cooking time after boiling is approximately 10 - 15 minutes to ensure that the seafood remains soft and juicy.
4. Use a slotted spoon to catch pieces of fish and assorted seafood, then strain the broth.
5. Beat the cream with the yolk in a blender, gradually pouring in the broth and spices. Fish and seafood are added to the finished mixture.
6. Bring the finished seafood cream soup to boiling temperature over low heat (no need to boil).

Creamy seafood soup

Ingredients

• 150 gr. seafood;
• 100 gr. shrimp;
• 1 tomato;
• 1 potato;
• 1 carrot;
• 50 gr. celery root;
• 3 spoons of green peas;
• several sprigs of basil and parsley;
• 200 ml. cream;
• 3 tablespoons of the smallest vermicelli;
• ginger, pepper, salt;
• nutmeg, aromatic herbs;

Cooking method

1. We call seafood everything edible that is caught in the world's oceans, except vertebrates. This includes crabs, squid, lobsters, octopus, shrimp, and clams.
2. There is no need to defrost them before cooking. It is better to bring the water with the food to a boil, drain it and cook the broth in new water.
3. We clean all the vegetables. Chop the potatoes coarsely. Cut the celery root and carrots into small cubes. Finely chop the garlic with a knife. Cut the onion coarsely. Small onions don't need to be cut at all.
4. For creamy seafood soup you need to make tomato sauce. To do this, you need to scald them with boiling water. Remove the skin, chop with a knife and simmer in a frying pan with olive oil. Salt and pepper to taste, add a pinch of ginger and nutmeg, half a teaspoon of Mediterranean herbs.
5. Add 1 liter. water to a boil, boil potatoes, celery root and carrots in it. Add chopped garlic, onion and frozen green peas.
6. Cook our creamy seafood soup over low heat. The soup should not boil over. When the vegetables are cooked, you need to add peeled shrimp and prepared seafood to the pan. Cook for 2 minutes, then add tomato puree. Cook for a few more minutes.
7. Add very small vermicelli to the soup with seafood and cream. Boil for another 2 minutes. Immediately pour in the cream, bring to a boil and cook until fully cooked. At the end, you need to add chopped herbs to the seafood soup with cream, boil for 2 minutes and remove from heat.
8. Serve the creamy seafood soup hot.

Video

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Cooking tender seafood soup

Seafood soup occupies a special place in cooking. It can easily be called an easy-to-prepare dish. However, thanks to its delicate and refined taste, this dish can safely be classified as haute cuisine. This soup is on the menu of the best restaurants in the world. But every housewife will be able to purchase the entire necessary set of products at the nearest supermarket and prepare the delicacy in her own kitchen. It is noteworthy that the cooking time of the food is very short, and the complexity is almost minimal.

They say that this dish originated on the Mediterranean coast. The cuisine of hot coastal countries is replete with seafood dishes. Seafood soup is popular all over the world. Let's try to understand the intricacies of preparation in order to please family and guests with this delicate and healthy delicacy.

Choosing the ingredients

The word “seafood” refers to all invertebrate marine life that is suitable for consumption. These are octopus, squid, mussels, shrimp, oysters and other shellfish. These seafood are incredibly tasty and healthy. Sometimes noble fish are also added to seafood cream soup: salmon, trout, pink salmon, tuna. To prepare this dish, it is convenient to buy packaged seafood - they contain a mixture of different shellfish.

Product proportions

To prepare the soup, take the following ingredients per 1 liter of water:

• seafood – 350 g;
• carrots, onions - 1 piece each;
• butter – 2 tbsp. l.;
• greens - a bunch;
• salt, black and white pepper, bay leaf.

In addition, processed cheese (350-400 g), tomato, vegetables (celery, asparagus, leeks, canned corn, young peas) are often used. You can often see finely chopped spinach in this dish. This healthy vegetable gives the soup an unusual bright green hue. Glass (rice) noodles or the smallest soup noodles are often added to seafood soup. You can also use regular potatoes for thickening - you need to boil them well and crush them. The soup should have a creamy consistency. Cream soups occupy a special place - part of the water is replaced with heavy cream.

If the soup uses red fish, which we will use to replace some of the seafood, it can be cooked initially in broth. Salmon and salmon contain practically no bones, so they can be easily cut into pieces and immersed in a future cream soup with seafood. Pink salmon can be unpleasant. Therefore, you need to boil it in a whole piece, remove it from the broth, carefully sort it out, breaking it into pieces, and return it to the broth. If necessary, the water should be filtered to avoid unpleasant surprises in the plates.

How to cook seafood

The main ingredient must be prepared taking into account its characteristics. Under no circumstances should you put seafood in the broth for the entire cooking period! Cooking time for most seafood is very short and overcooking is harmful. Tender squid will simply turn to rubber. Therefore, it is best to cook them separately and add them to the soup at the end of cooking. The simplest way is to boil in boiling water for 3-4 minutes. You can also fry them in a frying pan, placing them in heated oil. The released juice is enough for the stewing process to begin. In 3 minutes, the aromatic seafood will be ready.

If frozen preparations are used, they can be boiled without allowing them to melt. But then you will have to cut the already cooked ones into pieces. Or you can defrost it first and finely chop it. There is no need to cut shrimp and mussels into pieces; they are added whole to the seafood soup. Small squids can be cut into rings. But the larger ones are better finely chopped into cubes.

Cooking seafood soup

The cooking recipe specifies the following. Pour the required amount of water into the pan and put it on fire. Heat the oil in a frying pan and fry the onion until transparent. Add finely grated carrots and simmer until fully cooked. To make the soup thick, add a couple of tablespoons of flour to the roast. You can also put finely chopped seafood here. It is permissible to boil them separately. If we are preparing seafood soup with cream, pour it into boiling water. You can also send grated processed cheese here. When it melts, add the frying and seafood. Add salt and pepper and let it boil. After turning off, sprinkle generously with finely chopped fresh herbs, cover with a lid and wrap the pan with a towel. Let the soup brew for a few minutes.

Serve on the table

The tenderness of the soup can be emphasized by elegant serving. White deep dishes and light table textiles in a classic or marine style are suitable. This noble dish is self-sufficient; it does not require any additions. You can serve it with homemade bread, bruschetta, and crispy pita. Fresh herbs on the table will also come in handy.

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Soup “Sea cocktail” with cream

Do you want to make a delicious, very light and sophisticated dish for lunch? I recommend trying to repeat the “Sea Cocktail” soup with cream at home.

INGREDIENTS

• Seafood cocktail 300 grams
• Sweet pepper 1 piece
• Lemon 1 piece
• Cream 150 Milliliters
• Butter 50 grams
• Processed cheese 50 grams
• Bay leaf 1 piece
• Salt 1 pinch
• Pepper 1 pinch
• Dried herbs 1 pinch
• Green onions 1 bunch

Description of preparation:

1. First of all, you need to pour water into a small saucepan and bring to a boil. Add a pinch of salt, bay leaf and any other spices to taste. 2. Place the seafood cocktail immediately, without defrosting. 3. Squeeze the juice of half a lemon and add to the water. 4. In a separate saucepan, bring the cream to a boil. 5. Remove cream from heat and add melted cheese. To make the mass homogeneous, beat everything with a blender. You can also add spices to taste in the recipe for sea cocktail soup with cream. 6. Heat butter in a frying pan. Peel the bell pepper and cut into small cubes. Place in a frying pan. 7. Wash the green onions and chop them. Add to the pepper, mix gently and fry over medium heat. 8. Place seafood in a colander and pour into cream. 9. Pour the broth in which the seafood was cooked into the cream in a thin stream. 10. Place the fried vegetables into the pan. Boil for about 2-3 minutes. Salt, pepper and add dried herbs to taste. That's all, the Sea Cocktail soup with cream at home is ready. It is best served with crackers.

Similar video recipe “Sea Cocktail Soup with Cream”

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Seafood soup with cream recipe

Frozen seafood mixtures are the only alternative for seafood dishes for those of us not lucky enough to live near the coast. Such sea cocktails can be used to make warm dishes, snacks and, of course, soups. We will look at the latter recipes in more detail.

Sea cocktail cream soup

A stunning seafood cocktail soup with cream will decorate not only your everyday table, but is also perfect for serving at a dinner party. A simple but very aromatic dish will not leave anyone indifferent.

• sea ​​cocktail – 500 g;
• butter – 2 tbsp. spoons;
• celery – 2 stalks;
• bell pepper – 1 pc.;
• onions – 1 pc.;
• flour - ? Art.;
• milk – 2 tbsp.;
• cream – 2 tbsp;
• chicken bouillon - ? Art.;
• dried thyme – 1 teaspoon;
• salt, pepper, nutmeg - to taste.

In a deep, thick-walled pan, fry the seafood cocktail in butter until cooked. Transfer the seafood to another plate.

In the remaining butter in the pan, fry the chopped celery, pepper and onion. When the vegetables become soft, add flour, mix and add the remaining ingredients. Keep the soup over high heat until it thickens, after which add the sea cocktail, cook for another 2 minutes and remove the soup from the stove.

Sea cocktail tom yum soup recipe

Thai tom yum soup will appeal to fans of sweet and sour oriental dishes. You can adjust the spiciness of the dish to suit your taste: those who love it spicier can add whole chili with seeds to the soup, but for the rest we recommend peeling the pod first.

• allspice – 2 g;
• chili pepper – 1 pc.;
• garlic – 4 cloves;
• soy sauce – 50 ml;
• lime – 1 pc.;
• long grain rice - 100 g;
• parsley – 1 bunch;
• sea ​​cocktail – 350 g;
• tomato – 1 pc.;
• salt - to taste.

Finely chop the garlic and put it in a saucepan with a liter of water, add salt. Keep the soup base on the fire until the water boils; when this happens, add the rice and cook for 5-7 minutes.

Now it’s the turn of the sea cocktail; it’s enough to boil it for 2-3 minutes, after which you can add lime juice and chili pepper cut into strips.

Now season the soup with allspice and parsley, add tomato cubes and cook the soup for another 3 minutes.

Tom yum soup is served in deep bowls, sprinkled with leaves of parsley and a small amount of chili.

Seafood soup Sea cocktail

A good option for dinner is the Sea Cocktail soup; this light meal is wonderfully filling without the emotion of overeating, and can be prepared very quickly.

• onions – 1 pc.;
• celery – 1 stalk;
• bell pepper – 1 pc.;
• garlic – 2 cloves;
• tomatoes in their own juice - 1 can;
• bay leaf – 1 pc.;
• oregano, thyme – 1 teaspoon;
• fennel – 1 onion;
• potatoes – 1 pc.;
• sea ​​cocktail – 300 g.

Finely chop the onion, celery and pepper and fry for 10-15 minutes. until soft. Add fennel and continue frying for another 5 minutes. Add herbs, diced tomato, salt and pepper to the vegetables. Pour the mixture with water, keep it on the fire for 30 minutes, and then add the potato cubes and cook them until softened. In the last 3-4 minutes of cooking, add the seafood cocktail to the vegetables, season the dish and leave to stand for 10-15 minutes.

Pour the finished dish into plates and serve garnished with herbs and lemon.

Sea cocktail soup according to this recipe can be prepared in a slow cooker; we do all the cooking operations in the same order, using the Baking mode during the frying stages, and the Soup mode during cooking.

Ingredients

• water 2 l.;
• frozen sea cocktail 1 pack;
• potatoes 500 g;
• onion 1 pc.;
• olive oil - 3 tbsp. l.;
• table salt - 1.5 tbsp. l.;
• ground black pepper 1.5 tsp;
• tomato paste 3 tbsp. l.;
• fresh herbs 1 bunch;

Cooking method

1. Sea cocktail soup is very tasty and light (both in preparation and in taste), with a rich seafood taste. Can be prepared for lunch and dinner. So, to begin with, it’s tedious to put a pan of water on the stove and wait until it boils. Meanwhile, peel the potatoes and cut them into cubes.
2. As soon as the water boils, place the potatoes in the pan.
3. Now let's move on to the main product - the seafood cocktail. Sea cocktails are usually sold frozen. Therefore, it needs to be defrosted. For a sea cocktail, very little time is needed for defrosting. Pour it into a saucepan or bowl with cold water and within 4-5 minutes the cocktail will be completely defrosted. Peel the onion and chop finely. Dilute tomato paste in 3 tablespoons of water. For frying you will need olive oil.
4. Place the frying pan on the stove and pour in the oil and add the onions. As soon as the onion becomes transparent, add the seafood cocktail.
5. Mix. Add diluted tomato paste. I have homemade tomato paste. Salt and pepper.
6. Mix everything thoroughly, then simmer for another 4-6 minutes.
7. Finely chop the greens (parsley and green onions).
8. Check the potatoes for doneness. If it falls apart when pressed with a knife, add the fried seafood cocktail and greens to the pan. Mix. We taste the soup for salt. If necessary, add more salt. As soon as the soup boils, turn off the stove.
9. Let the soup brew for half an hour and you can pour it into plates. Bon appetit!

Ingredients

• sea ​​cocktail - 500 grams;
• sea ​​fish - 200 grams;
• dry white wine - 1 glass;
• water or fish broth - 500 ml;
• heavy cream - 200 ml;
• egg yolk - 1 pc.;
• salt, black pepper and other spices to taste;

Cooking method

1. Pour water over prepared seafood and fish and place over medium heat until boiling.
2. After boiling, pour wine into the broth and leave with the lid open to allow alcohol vapors to escape.
3. The total cooking time after boiling is approximately 10 - 15 minutes to ensure that the seafood remains soft and juicy.
4. Use a slotted spoon to catch pieces of fish and assorted seafood, then strain the broth.
5. Beat the cream with the yolk in a blender, gradually pouring in the broth and spices. Fish and seafood are added to the finished mixture.
6. Bring the finished seafood cream soup to boiling temperature over low heat (no need to boil).

Creamy seafood soup

Ingredients

• 150 gr. seafood;
• 100 gr. shrimp;
• 1 tomato;
• 1 potato;
• 1 carrot;
• 50 gr. celery root;
• 3 spoons of green peas;
• several sprigs of basil and parsley;
• 200 ml. cream;
• 3 tablespoons of the smallest vermicelli;
• ginger, pepper, salt;
• nutmeg, aromatic herbs;

Cooking method

1. We call seafood everything edible that is caught in the world's oceans, except vertebrates. This includes crabs, squid, lobsters, octopus, shrimp, and clams.
2. There is no need to defrost them before cooking. It is better to bring the water with the food to a boil, drain it and cook the broth in new water.
3. We clean all the vegetables. Chop the potatoes coarsely. Cut the celery root and carrots into small cubes. Finely chop the garlic with a knife. Cut the onion coarsely. Small onions don't need to be cut at all.
4. For creamy seafood soup you need to make tomato sauce. To do this, you need to scald them with boiling water. Remove the skin, chop with a knife and simmer in a frying pan with olive oil. Salt and pepper to taste, add a pinch of ginger and nutmeg, half a teaspoon of Mediterranean herbs.
5. Add 1 liter. water to a boil, boil potatoes, celery root and carrots in it. Add chopped garlic, onion and frozen green peas.
6. Cook our creamy seafood soup over low heat. The soup should not boil over. When the vegetables are cooked, you need to add peeled shrimp and prepared seafood to the pan. Cook for 2 minutes, then add tomato puree. Cook for a few more minutes.
7. Add very small vermicelli to the soup with seafood and cream. Boil for another 2 minutes. Immediately pour in the cream, bring to a boil and cook until fully cooked. At the end, you need to add chopped herbs to the seafood soup with cream, boil for 2 minutes and remove from heat.
8. Serve the creamy seafood soup hot.

No lunch meal is complete without first courses. If you are bored with cabbage soup, borscht, fish soup, vegetable soups, broths, try to diversify your diet. Seafood soup will win the hearts and stomachs of your household. The recipe for “Sea Cocktail” is very simple and does not require fantastic culinary skills and knowledge from you.

The simplest option

In the culinary community, there are many recipes for making seafood soups. If you do not understand the quality and freshness of the products that the sea gave us, it is better to take ready-made sets. As a rule, such sets contain the following marine inhabitants:

• shrimps;
• rapana;
• squid;
• mussels;
• scallops;
• cuttlefish, etc.

On a note! Pay attention to the smell and color of seafood. If there is a thick layer of ice on them, it means that the assortment has been frozen several times. And this indicates low-quality or expired products.

First, let's prepare the most delicate sea cocktail soup with cream. This fermented milk product can be safely replaced with whole milk.

Compound:

• 4 things. squid fillet;
• 6-7 pcs. shrimp;
• 0.6 kg bream fillet;
• a sprig of cilantro;
• 2 pcs. hot capsicums;
• 1 garlic clove;
• 150 g lemon;
• 0.4 l cow's milk;
• salt and allspice to taste.

Preparation:

Let's fantasize about culinary themes

Here is another option for an unusual lunch - tomato soup with seafood. You can take a ready-made semi-finished set of “Assorted Seafood” or take the necessary ingredients separately, for example, mussels or shrimp.

Compound:

• 0.25 kg frozen mussels;
• 2 pcs. bouillon cubes;
• 5 g dried thyme;
• 2 tbsp. l. breadcrumbs;
• 0.9 liters of canned tomatoes in their own juice;
• 1-2 pcs. garlic cloves;
• 1 onion;
• 10 g salt;
• allspice to taste;
• parsley - to taste.

Preparation:

Fans of unusual dishes will appreciate the taste of this original soup. The first dish will have a spicy and sweet and sour taste. Soy sauce combined with lemon juice will give a special aroma and unique taste. This soup can be called nutritious due to the addition of rice cereal.

Compound:

• 100 g rice cereal;
• 350 g sea cocktail;
• 1-2 pcs. fresh tomatoes;
• 1 chili pepper;
• 1 lemon;
• 4-5 pcs. garlic cloves;
• salt and allspice to taste;
• a bunch of parsley;
• 50 ml soy sauce;
• 1 liter of filtered water.

Preparation:

1. Boil water separately.
2. Place the seafood cocktail in a deep bowl and pour boiling water over it.
3. After five minutes, salt the water and place the seafood in a colander.
4. Pour 1 liter of filtered water into a saucepan and place on the stove.
5. Peel the garlic cloves and finely chop them with a knife.
6. Add garlic mass and salt to taste to boiling water.
7. Rinse the rice grains with running water.
8. Place the washed rice in boiling water and boil for 5-7 minutes.
9. Next add the sea cocktail.
10. Cook it for about three minutes.
11. Squeeze the juice from the lemon.
12. Grind the chili pepper.
13. Place the chopped hot pepper and freshly squeezed lemon juice into the pan.
14. After a couple of minutes, add soy sauce and allspice.
15. Mix everything well.
16. Pour boiling water over the tomatoes and leave for a couple of minutes.
17. Carefully remove the skin from them and cut into cubes.
18. Place the tomatoes in the soup.
19. After a couple of minutes, remove the soup from the stove.
20. At the end add finely chopped parsley.

Creamy seafood soup

This soup can easily be called a delicacy. This is an amazing combination of the taste of seafood, mushrooms and cream. You will love this dish, you just have to try it.

Compound:

• 0.3 kg of fresh champignons;
• 2 liters of broth;
• 0.5 kg of sea cocktail;
• 2 onions;
• 150 ml white wine;
• 0.25 liters of cream with any percentage of fat content;
• 1-2 pcs. garlic cloves;
• 1 tbsp. l. refined sunflower oil;
• 1 tbsp. l. soft butter;
• a bunch of fresh dill, salt to taste.

Preparation:

1. Let's start by preparing the vegetables.
2. Peel the onion heads and garlic cloves and finely chop them with a knife.
3. Wash fresh champignons and cut into slices.
4. As in the previous recipe, scald the sea cocktail with boiling water and leave for a few minutes.
5. Then drain the water.
6. Place soft butter in a saucepan and melt it.
7. Add refined sunflower oil and add chopped onion.
8. Salt to taste and sauté until softened.
9. Add finely chopped garlic and sauté for just one minute.
10. Place the chopped champignons in a saucepan and stir.
11. In a sealed container, simmer the mushrooms for about 5-7 minutes.
12. After this time, add wine.
13. Now simmer in an open container so that the alcohol evaporates.
14. Transfer this mass to the boiling broth.
15. After a couple of minutes, add seafood, which we cook for 5 minutes.
16. Now it's time to pour in the cream and bring the soup to a boil.
17. We immediately remove it from the stove.
18. Before serving, steep the soup for a quarter of an hour, and then add finely chopped dill.

Text: Evgenia Bagma

Seafood cream soup is a delicate, delicious dish that true gourmets will definitely appreciate. This soup is also very healthy and easy to prepare.

Benefits of creamy seafood soup

Seafood cream soup- a storehouse of easily digestible protein and a rich source of iodine. Seafood includes fish, shrimp, oysters, scallops, mussels, squid, crabs and other sea creatures. All these products contain quickly digestible protein, vitamin D and B vitamins, omega3 and omega6 acids, phosphorus, sulfur, sodium, magnesium, zinc and many more. other useful substances.

Consuming seafood cream soup just twice a week significantly increases the body's resistance to disease. Lobsters and langoustines are considered the lowest-calorie seafood. Lobsters contain large amounts of copper, zinc and potassium. Shrimp perfectly satisfy the feeling of hunger due to its rich protein content. Eating mussels has a positive effect on your complexion.

Seafood soups are present in many cuisines around the world - especially Mediterranean, Far Eastern, and Southern. Seafood cream soup has a delicate consistency, delicate, refined taste, seasoned with cream or milk. To prepare such soups, you can use both fresh and frozen or canned seafood.

Seafood cream soup - recipes

Creamy crab meat soup with corn.

Ingredients: 400g chicken breast, 2 glasses of water, 1-2 tbsp. vegetable oil, 1 tbsp. grated ginger, 3 tbsp. wheat flour, 1 glass of heavy cream, 200g crab meat, 200g canned corn, 2 tbsp. soy sauce, salt, pepper.

Preparation: rinse the chicken, add water, bring to a boil, remove the foam and cook for about 20 minutes, cut the boiled meat into pieces, strain the broth. Heat the oil, add ginger, after 2 minutes add flour, gradually pour in broth and cream, stir until the soup thickens. Cut the crab meat into pieces, add to the soup along with the chicken fillet, cook for another 2 minutes. Add corn, soy sauce, salt, pepper, heat through, remove from heat and let simmer.

Creamy scallop soup with leeks.

Ingredients: 700g leeks, 400ml heavy cream, 160g canned scallops, salt, 30g butter.

Preparation: boil the onion until fully cooked, cut the scallops into pieces and chop in a blender along with the onion. Add cream, put on fire, bring to a boil, add salt. When serving, add a piece of butter to the plate with the soup.

Seafood cream soup.

Ingredients: 100g each of mussels, shrimp, scallops, squid rings, 500g heavy cream, 100g soft cheese, 150ml broth, salt, pepper.

Preparation: rinse thawed seafood and chop finely, boil in boiling water until tender, strain the broth. Grind the seafood in a blender, add cream and mix. Pour into a saucepan, add broth, crumble cheese, add salt and pepper, bring to a boil and remove from heat. When serving, sprinkle with chopped herbs.

You can serve the seafood cream soup with croutons, croutons, and sprinkle with grated cheese and herbs. Some of the seafood may not be chopped, but, for example, fried and served with ready-made soup poured into bowls.