Whether to make a stunning impression at Christmas dinner or to serve chilled on hot summer days, this red shrimp cream soup recipe is a basic recipe that’s very easy to prepare, and I can assure you it will make you look great in front of your guests.
It’s a recipe from our dear French chef Stéphane Poussardin (L'Atelier d'Stéphane), who returned to our showroom a few days ago to prepare some Christmas recipes. You can prepare it, like he does, in a Le Creuset casserole, and you’ll see that in no time you’ll have a wonderful shrimp cream soup ready to serve.
Ingredients
- 500 g red shrimp
- 1 onion
- 2 carrots
- 1 piece of fresh fennel (optional)
- 2 garlic cloves, unpeeled
- 1/2 leek
- 3 tomatoes
- 1 small celery stalk
- 1/2 cup of rice
- 2 slices of bread
- 1/2 liter of cognac
- 4 to 4.5 liters of water
- Salt
- Olive oil
Preparation
- In the same casserole, sauté the garlic and the chopped vegetables with a little oil for about 3 minutes.
- Add the chopped tomatoes, sauté a few minutes more, and add the shrimp. Brown and flambé with the cognac.
- Let it reduce completely, then gradually add the water (approx. 4 l to 4.5 l of water).
- Add the slices of bread and the rice.
- Cook for about 40 minutes over medium heat, skimming off the foam from time to time.
- Blend and strain, and adjust the salt.
Comments
Yolanda said:
Pregunto lo mismo que las anteriores, las gambas sin pelar y con cabeza se trituran?? Y 1/2 litro de coñac ?
Montaña said:
Hola, ¿las gambitas se trituran con cáscara y con todo el conjunto y luego se cuelan o se sacan antes y se sirven peladas sobre la crema? ¿Y es 1/2 litro de coñac o 1/2 taza?
Gracias, un saludo,
L.F.C. said:
1/2 litro de cognac no es mucho?
C.G.H. said:
La receta parece muy suculenta, pero se tritura con las gambas enteras, sin pelar?. Me parece que después al colar vamos a perder mucho producto suculento, no?