Seafood soup recipe, sea cocktail with cream. Exotic and delicate creamy seafood soup

To make life more colorful, you should give yourself small culinary gifts. An exquisite dish can surprise and lift the mood not only for you, but also for your loved ones. One of these culinary recipes can be creamy seafood soup. Seafood not only has a unique taste, but is also very healthy.

Seafood is a treasure trove of health

Many girls watch their figure and refuse most products for the sake of beauty and smartness.

Any seafood recipe has a small amount of calories and is also enriched with a large number of nutrients.

So girls can safely experiment with seafood without fear of extra pounds. Eating tasty and healthy is possible!

Seafood includes: shrimp, scallops, oysters, mussels, crabs, squid and, of course, fish. All these products are a storehouse of vitamin D, vitamins E, healthy acids, phosphorus, sodium, sulfur, magnesium, zinc, iodine. In addition to the fact that seafood contains so many useful substances, it is an easily digestible protein.

If you consume any of the above foods at least twice a week, you can significantly improve your immunity. Lobsters are one of the lowest-calorie seafood products. Lobsters contain huge amounts of zinc, potassium and copper. Shrimp, due to its high protein content, satisfies the feeling of hunger for a long time. And in order to have a beautiful and healthy complexion, you need to eat a large amount of mussels.

Many world cuisines feature cream soup made from seafood. This is especially observed in Mediterranean, Far Eastern and Southern cuisine. Soups in the form of cream or puree have an unusual, refined taste and delicate consistency. As a rule, in order to emphasize the refined taste, they are seasoned with milk or cream. To prepare the soup, you can use a ready-made recipe, or you can come up with your own. Products for such soups can be used either fresh, frozen or canned.

Diversity is a source of inspiration

Cooking is always very interesting, especially if there is more than one recipe for the desired dish.. Diversity is a source of good mood and limitless inspiration for culinary experiments.

Creamy soup of scallops and leeks

Ingredients:

• leek (700 g);
• canned scallops (160 g);
• cream 33% (400 ml);
• butter (30 g);
• salt - to taste.

Cooking recipe: boil leeks in water (ratio 1:1) until fully cooked. Separate the scallops from the brine and cut into small cubes. Grind the chopped scallops and boiled scallions using a blender until smooth. Place the resulting mass in a saucepan, add cream and bring to a boil over low heat. Season the soup with salt. Before serving, add a piece of butter to the hot soup. The oil will soften the taste of the soup and add piquancy to it.

Creamy shrimp and corn soup

Ingredients:

• chicken broth (1.5 l);
• large carrots (1 pc.);
• large onions (1 pc.);
• canned sweet corn (250 g);
• peeled shrimp (400 g);
• cream (500 ml);
• turmeric (1/2 tsp);
• butter (40 g).

Cooking recipe: chop the onion (not very finely), grate the carrots. Fry onions and carrots in butter until golden brown. Then add corn (along with liquid) to the pan and simmer for 10-15 minutes. Bring the chicken broth to a boil and add vegetables and corn from the frying pan, turmeric, cream, salt and cook for 15 minutes (after boiling). After cooking, blend the soup with a blender until smooth and creamy. Add shrimp and boil the cream soup for about 15 minutes.

The complexity of the recipe is a sign of the skill of the housewife

Cream soup of mussels and corn

Ingredients:

• celery stalk (1 pc.);
• carrots (1 pc.);
• onions (1 pc.);
• canned corn (400 g);
• dry white wine (to taste);
• mussels canned in their own juice (300 g);
• bay leaf (to taste), milk (100 g);
• vegetable oil (2 tbsp.);
• salt, pepper (to taste).

Cooking recipe: separate the mussels from the juice (place in a sieve). Bring dry white wine to a boil in a saucepan. Add the mussels and cook over low heat until the wine has completely evaporated (stirring regularly). Cut the carrots into thin slices, rinse the celery and cut into small pieces. Peel the onion and cut into cubes. Heat the vegetable oil in a saucepan, add vegetables and fry, stirring constantly for 4 minutes. Then reduce the heat and cover the saucepan with a lid and leave the vegetables to simmer.

In a separate pan, boil 0.5 liters of water and add the corn, without separating it from the juice, and cook for about 4 minutes. Strain the resulting broth into another pan using a sieve. Set aside 150g of corn and add the remaining corn to the roasted vegetables in the saucepan. Then simmer for another 3 minutes, remove from heat and let cool. Place the cooled vegetables in a blender and blend until smooth and creamy. Then add this mixture to a saucepan with chicken broth, pour in milk, add salt, bay leaf, pepper, stir and bring to a boil. When the soup boils, reduce the heat and cover the pan with a lid. Cook for 3 minutes, then add mussels and remaining corn to the soup, mix and turn off the heat.

Creamy shrimp soup with asparagus

Ingredients:

• vegetable broth (750 g);
• shallots (3 pcs.);
• green asparagus (500 g);
• butter (2 tbsp);
• ground white pepper (to taste);
• salt (to taste);
• dry white wine (3 tbsp.);
• grated nutmeg (to taste);
• kupyr (to taste);
• shrimp (500 g).

Directions: Peel the shallots and cut into small cubes. Peel the asparagus, separating the rough parts, and cut into pieces. In a saucepan, fry the onion in butter (until transparent). Then reduce the heat and add asparagus, fry for 10 minutes. Then pour in the broth, cover and cook for 20 minutes. After the soup has cooled slightly, blend it with a blender. Add the cream and bring to the boil again and cook for 20 minutes. Add salt, pepper, wine, nutmeg and turn off the heat. Fry shrimp in butter. Add shrimp to prepared portions of soup.

Regardless of which recipe was chosen, the cream soup can be sprinkled with cheese or herbs. You can also serve toasted croutons or croutons with the soup. Bon appetit!

Seafood soup occupies a special place in cooking. It can 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 - they need to be well boiled and crushed. 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 exquisite 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.

Text: Kira Bravina

Delicate, refined, incredibly healthy - this is all about creamy seafood soup. And in order to try it, you don’t have to go to an expensive restaurant.

The benefits of creamy seafood soup

Today the ingredients for creamy seafood soup can be purchased at any supermarket - if not fresh, then at least fresh frozen. Remember that you can defrost frozen foods only once; they cannot be re-frozen, as they lose a large number of nutrients, and eating them can be dangerous to health. Seafood is also not a product you should skimp on: if it is bred in polluted waters, it will do you more harm than good.

Eating seafood significantly improves the quality of your health, improves brain function, skin color, healthy hair and nails, prevents cardiovascular diseases, etc. And all thanks to the rich composition of seafood - omega3 and omega6 fatty acids, vitamin D and B vitamins, phosphorus, potassium, zinc, magnesium, iron and many other useful substances, vitamins and microelements.

Creamy seafood soup has an exquisite taste due to the seafood it contains and a delicate consistency due to the cream added to it. This can be either a cream soup, in which seafood is boiled and chopped, or a cream soup with the addition of whole boiled or fried seafood, depending on the recipe of the dish.

Creamy seafood soup - recipes

Italian creamy seafood soup.

Ingredients: 300 ml water, 200 ml 15% cream, 200 ml white semi-sweet wine, 300 g seafood (squid, mussels, scallops, etc.), 3 potatoes, 1 leek, dill, shrimp for serving, ground white pepper, salt.

Preparation: cut the potatoes into cubes, the white part of the onion into rings, and fry everything for 10 minutes until golden brown without oil and water, add water, simmer for 15 minutes until boiling, add pepper, salt, cook for another 5 minutes, grind with a blender. Place in a saucepan, pour in wine, cream, bring to a boil and add separately fried seafood. Stir. When serving, serve the soup with dill and fried or boiled shrimp.

French creamy seafood soup with mushrooms.

Ingredients: 1 kg of shrimp, 3 cups of broth, 1 cup of dry white wine, 1 cup of 20% cream, 1 cup of whipped cream, half a cup of finely chopped champignons, 4 tbsp. vegetable oil, 1 sprig of celery, a pinch of ground red pepper and nutmeg, herbs.

Preparation: peel the shrimp, wash and chop, fry in butter with the mushrooms for 5 minutes, pour in the broth and wine. Add spices, celery and cook over low heat for 20 minutes. Strain the soup, remove the celery, grind the soup in a blender, add cream and salt. When serving, garnish each plate with 1 tablespoon of whipped cream and finely chopped herbs.

Other ingredients in a creamy seafood soup can include chicken, vegetables, legumes, canned corn, herbs, etc. The soup can be served with croutons or croutons fried in olive oil.

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 and finely chop the onion. 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 for 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.

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 with 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 can not be chopped, but, for example, fried and served with ready-made soup poured into plates.