Creamy Cheese Soup with Shrimp, Cashew Pesto, and Dried Basil
Soups • European
Description
Creamy cheese soup with shrimp, cashew pesto, and dried basil
Ingredients
- Chicken Broth 0 qt
- Peeled Cooked Shrimp 20 oz
- Vermicelli 5 oz
- Olive Oil 5 fl oz
- Roasted Peanuts 9 tablespoons
- Garlic 1 clove
- Fresh basil leaves 5 tablespoons
- White Balsamic Cream 3 tablespoons
- Sliced Processed Cheese 15 oz
Step-by-Step Guide
Step 1
In 1.3 l of boiling chicken broth, add 400 g of processed cheese, reduce the heat, and stir until the cheese is dissolved. Add the vermicelli and 500 g of thawed shrimp. Cook until the vermicelli is ready.
Step 2
Cashew pesto with dried basil: place all ingredients in a blender and blend until smooth.
Step 3
Pour the soup into bowls and add the cashew pesto with dried basil (2 tablespoons of sauce for every ladle of soup).
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