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Shrimp Soup
The taste and texture of this shrimp soup could seduce any adult
person. Small shrimps swimming in a pink delight...
Proceed as follows:
Ingredients:
1
. Purée half of the shelled shrimps in the food processor
together with the egg yolks, saffron, (light) cream, dry
white wine and a fish bouillon cube (intended for 0.5
liter of bouillon).
. Heat the mixture in a pan at low-moderate heat while
constantly stirring until the mixture thickens.
. Pre-heat the other half of the shelled shrimps for 40
seconds in the microwave oven.
·
250 g shelled
shrimps
3 egg yolks
250 ml (light) cream
250 ml dry white
wine
1 fish bouillon cube
0.2-0.5 g saffron
·
·
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2
3
·
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4. Add the pre-heated shrimps to the soup.
5
. Serve immediately.
If possible serve together with some black lumpfish roe on the
side and white toasted bread.
A variation is to purée all the shrimps and serve the soup as a
fish dish sauce.
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