Cream Soup with Shellfish and Vegetables
Soups • Spanish
Description
Cream Soup with Shellfish and Vegetables
Ingredients
- Fish 20 oz
- Carrot 1 piece
- Shallot 4 pieces
- Tomatoes 4 pieces
- Salt to taste
- Butter 0 oz
- Saffron to taste
- Rosemary to taste
- Coarse Cornmeal 2 tablespoons
- Milk 1 cup
- Crayfish 20 oz
- Herbs 1 bunch
- Chocolate eggs 2 pieces
- White Pepper (whole) to taste
- Cream 5 fl oz
Step-by-Step Guide
Step 1
Clean the fish, rinse it, cover with cold water, and bring to a boil. Add the carrot and cook for 20 minutes. Season with salt. Then remove the fish and strain the broth.
Step 2
Peel the tomatoes.
Step 3
Chop the shallots and sauté them with the tomatoes in butter.
Step 4
Add the sautéed vegetables to the broth. Add saffron, pepper, and rosemary.
Step 5
Mix the cornmeal with the milk and pour it into the soup, stirring constantly.
Step 6
Rinse the shellfish and add them to the soup. Cook for 20 minutes.
Step 7
Separate the yolks from the whites and whisk them with the cream.
Step 8
Pour the creamy mixture into the soup and sprinkle with chopped herbs.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!