Cream of shrimp soup

Frozen shrimps

On the last day of June a nice Sunday lunch is a summery creamy soup with shrimps. This time of the year you can get fresh shrimps, but also frozen ones suit well. I once saw on TV how they made this soup and it looked like that anyone could make it. This recipe is for 3-4 persons.

 

I used a bit bigger pieces
of vegetables.

1 kg shrimps
2 tablespoons of tomatopuré
Olive oil
4 dl white wine
2 carrots
½ fennel
2 celeries
2 shallots
3 dl cream
Salt
Pepper
2 tablespoons of corn starch (Maizena)

Decor with chive and serve with some white
bread.

Peel the shrimps and cook the scales for a few minutes in olive oil. Add the tomatepuré and wine. If you prefer not to use wine just use water in stead. Pour water until the covers are under water and cook on a low fire for 20 minutes. Sieve the stock and the cut vegetables in it. Cook for some 10 more minutes. After that you can add the cream and taste the soup with salt and pepper. Mix the corn starch with cold water and pour it to the soup. Do not let the soup to boil in this point anymore. Now you can add the peeled shrimps to the soup. It’s important that you don’t cook the shrimps because otherwise they will become like gum.

 
Enjoy!

Rhubarb pie (Rhubarb crumble)

Every summer it is a big joy when you can get rhubarb either from your local store or from your own garden. Here is one version of this classic summer dessert.

Springle the sugar on rhubarb.

2-4 long rhubarbs
Sugar
Brown sugar
150 g butter
2 dl flour
1 dl oat flakes

Put the dough on rhubarb.

Don’t forget to set the oven to 200 ˚C. Slice the rhubarbs to thin slices and place them on casserole that has bit of oil on it. Sprinkle sugar and brown sugar on rhubarb slices. You can also put a hint of vanilla sugar on them, too.

Serve the pie warm with vanilla custard
or vanilla ice cream.

Blend the flour, oat flakes and some sugar (according to your taste) with the butter. Put the dough on the sliced rhubarb in the casserole. Place the pie in to oven and let it be there 20-30 minutes or until it is golden brown. Serve it, for instance, with vanilla custard.

Bon app!

My new and first blog ever opened!

Wontons filled with chicken and vegetables served
with bok choy and sweet chili sauce.

I have been wondering for a long time what is my passion and during the past few years I realised that it is food. My love for different tastes from all over the world has grown bigger by the years. Not only that I like going out to eat, but I love to try different recipies for different dishes. Facebook became my channel to show my friends my new creations and experiments I have done in my kitchen. With this blog I want to share the tastes I love and hope you will have new ideas for basic dinner with family, secret sweet pleasures or taste combinations that impress your friends.

Soon, very soon I will share my first favorite summer recipe with you.