Creamy Shrimp Soup

A delicious soup is just as perfect as a starter as it is as a main course. In this recipe, you make your own shrimp stock from the shells, elevating the flavor to new heights! Perfect for impressing guests or family with a rich and flavorful soup. All our recipes are sourced from godfisk.no

Photo: Studio Isidor

Method

Clean the shrimp and set aside the shells.
Chop the onion, carrot, leek, and celeriac into dice, and sauté in rapeseed oil for 2-3 minutes.
Add tomato paste and sauté for about 1 minute without letting it brown.
Add the shrimp shells, white wine, and brandy (optional), and sauté well for a few more minutes.
Pour in cold water until covered, add bay leaves, and simmer gently for about 20 minutes.
Strain the stock and discard the shells. Pour the stock into another saucepan, bring to a boil, and add heavy cream.
Cook until the soup slightly thickens.
Season with salt, cayenne pepper, and lemon juice.
Add the shrimp just before serving.

Spring Onion Oil

Cut the spring onions into pieces and blend them with the olive oil in a food processor or with an immersion blender.
Strain the oil and season with a little salt.
Serve the soup with the spring onion oil drizzled on top, accompanied by bread.

Creamy Shrimp Soup

Ingredients

Spring Onion Oil

Side Dishes

Method

Spring Onion Oil

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