Soup with shrimps and cheese

Soup with shrimps and cheese

For 100grams — 79.43 kcal, B / W / Y — 7.67 / 4 / 3.36

Water — 1 l
Potatoes — 3 pcs.
Carrots — 1 pc.
Onion — 1 pc.
Shrimp — 800 g
Cheese creamy — 400 g
Soy sauce — 1 tbsp.
Lemon juice — 1 tbsp.
Garlic — 2 cloves
Olive oil — 2 tbsp.
Paprika is sweet, chili — to taste
Greenery — to taste

Pre-defrost the shrimp. We clean them from the shell.
We peel potatoes and cut them into fairly large cubes. In this soup, all ingredients should be well-felt, so we will not melt.
Carrots are also cleaned and cut into large cubes.
We clean and grind onions.
We put the vegetables in a saucepan.

Fill them with cold water. On a strong fire, bring the soup to a boil, then reduce the heat and continue cooking for another 20 minutes.
While the base soup is brewed, we are preparing shrimps. We clean and randomly grind garlic.
In a frying pan, we warm up the olive oil. We put garlic in a frying pan and lightly fry it, but make sure it does not burn.

Add the prawns to garlic and fry them for a couple of minutes on high heat.
We pour the shrimps with soy sauce, sprinkle with lemon juice and take it for another minute or so. Long to prepare them is not necessary, otherwise they will become rigid.
Add the paprika and a pinch of chili, stir. Several shrimp can be shelved for serving.

We put cream cheese in the soup, stir well, so that the cheese is completely dissolved. If desired, and also in order to save the family budget, cream cheese can be replaced by melted cheese. The soup will acquire a yellowish tint and a slightly more intense cheese flavor.

Add the prawns directly to the soup from the pan, along with fragrant oil and fried golden garlic. Stirring. Cheese soup with shrimps is ready!
We pour it on serving plates and serve, decorated with shrimps and fresh herbs.

Bon Appetit!

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