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!