Creamy Seafood Soup

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Creamy Seafood Soup
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 15 min.
Ready in

Ingredients

for
4
Ingredients
1
1
1
1 stalk
1 tablespoon
100 milliliters
750 milliliters
2
1
450 grams
Shellfish (such as prawns, mussels, squid; ready to cook or frozen)
120 milliliters
1 tablespoon
1 tablespoon
2 tablespoons
freshly chopped Parsley
1
Lemon (for garnish)

Preparation steps

1.

Peel onion and garlic and finely dice. Peel carrot and dice. Rinse celery, peel and dice. Heat butter in a pan and sauté onion and garlic until translucent. Add carrot and celery and sauté for about 3 minutes. Deglaze pan with wine and fish stock. Then add thyme, saffron and lobster butter and simmer over medium-low heat, stirring occasionally for approximately 30 minutes.

2.

Meanwhile, rinse seafood (thaw if frozen) and pat dry. Strain soup through a sieve and into a pot. Add seafood and cook about 10 minutes. Add cream and season with lemon juice, Worcestershire sauce, salt and cayenne pepper. To serve, pour soup into preheated soup bowls and garnish with sliced lemon and fresh parsley.