You can create a romantic mood and feel the real taste of Italian cuisine without leaving your home. It’s not at all difficult to please your loved ones with an unusual dish; you just need to prepare an amazing seafood cream soup using the suggested recipe.
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Required Products
- Sea cocktail made from frozen seafood. Usually vacuum packaging with these contents can be found in any large store or supermarket. It contains mussels, squid and octopus. It is also advisable to use shrimp, which will give the dish a spicy note and an amazing aftertaste.
- Sea fish of sufficient fat content. Despite the fact that creamy seafood soup has a light taste, it is advisable to also use red fish, such as salmon, salmon or trout.
- White table wine. This is a mandatory attribute of such dishes, because in Italy most dishes are prepared with this “spice.” During the heat treatment, the alcohol evaporates, so there will be no harm from the wine. It is quite possible to offer such a dish to a child, the main thing is that there is no allergic reaction to the main ingredients.
- Cream with a minimum fat content of 25%. This ingredient will give a special delicate taste and characteristic consistency.
Many recipes offer an adapted version of preparing seafood cream soup with the addition of traditionally “our” vegetables - potatoes, tomatoes and onions. The classic recipe, which is given in our article, does not include such delights, opening up a vast field for independent experiments.
Cooking process
The algorithm of actions is very simple, especially considering the sophistication and unusual taste of this soup. To prepare this dish, you need a fairly large container - a saucepan, in which the creation of an Italian masterpiece will take place.
Preliminary preparation consists of defrosting the sea cocktail. In some sources you can find advice to boil seafood before adding it to the soup. This option also deserves attention, but our recipe does not take this into account; after defrosting, the seafood is thoroughly washed and cleaned, after which it is ready for further use. The fish must be washed well and cut into small pieces.
Ideally, preparation will take a maximum of 10 minutes, and the cooking process itself will take no more than half an hour.
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Sea cocktail - what to look for when choosing?
Typically, assorted seafood includes:
- Squid;
- Shrimps;
- Rapana;
- Mussels;
- Octopuses.
Sometimes it contains lobsters, scallops and cuttlefish.
Fresh seafood should only be purchased when you understand it and are confident in its quality. A frozen seafood cocktail is good because most parasites and harmful microorganisms die when frozen. And the shock freezing method allows you to preserve a significant part of the microelements and vitamins in the product.
Seafood producers and sellers do not always comply with the conditions for freezing and storing products. Therefore, when purchasing, carefully consider the contents of the package. A large amount of ice is a consequence of the fact that the product has been thawed and re-frozen. It is impossible to be sure of the quality of such assorted seafood.
When opening the package at home, pay attention to the smell and color of the seafood. If it raises any doubts, refrain from using such a cocktail for food. Food poisoning is an unpleasant thing, it is not worth the risk, especially if the finished dish will be eaten not only by adults, but also by children.
Once you are convinced of the quality of the cocktail, there is only one thing left to do - prepare a tasty and nutritious dish. Salads and main courses are prepared from assorted seafood, but soups deserve special attention.
Sea cocktail soups - popular recipes
Recipe for making puree soup
- Pour water over prepared seafood and fish and place over medium heat until boiling.
- After boiling, pour wine into the broth and leave it under the open lid to allow alcohol vapors to escape.
- The total cooking time after boiling is approximately 10 - 15 minutes, so that the seafood remains soft and juicy.
- Use a slotted spoon to catch pieces of fish and assorted seafood, then strain the broth.
- Beat the cream with the yolk in a blender, gradually pouring in the broth and spices.
- Fish and seafood are added to the finished mixture.
- Bring the finished seafood cream soup to boiling temperature over low heat (no need to boil).
Before serving, cream soup can be decorated with herbs, figuratively cut vegetables and even whipped cream. Showing your imagination and subtle taste, make a small show out of the appearance of this dish: decorative dishes and your favorite music, as well as festive table setting will be good helpers in this.
Creamy seafood soup is a great savory dish for a “special occasion.” It is quite possible to purchase all the ingredients for the recipe at the nearest supermarket, and the cooking algorithm will not puzzle even an inexperienced housewife. A detailed recipe-basis is presented in our article; you can vary and supplement the soup with other ingredients and spices according to your taste, taking into account the wishes of the main tasters. Such a dish will certainly remain on the pages of the family cookbook, waiting for an opportunity to demonstrate its delicate taste to guests and loved ones.
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Content:
Soups can be very different - this has been proven in practice. Usually, in the minds of most people, the first course is associated with borscht or okroshka, or even with chicken broth soup and noodles. Such dishes do not cause much awe and are considered something ordinary, because housewives often cook them almost every day.
This is, so to speak, the standard menu of every family. However, there is a recipe that will surprise even the pickiest eaters. If you want something exotic, we suggest making a delicious creamy seafood soup.
It’s even suitable for a festive dinner - you’ll see, the guests will be indescribably delighted. Making the dish is very simple, and the culinary procedure itself will take a minimum of time.
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Creamy fish soup with seafood
This light soup based on red fish broth has a very unusual delicate creamy taste, combining distinct soft sea notes and a subtle hint of spring fresh vegetables. The taste of this soup gives me a strong association with a warm morning on the seashore. The recipe was born on the basis of various recipes for fish soups of European cuisine and a flight of our own imagination. I will be very glad if it brings you as many pleasant sensations and enthusiastic reviews from loved ones as it brought me!
Soup with cream, wine, leek and seafood
We invite you to master the recipe for the original soup. You will probably ask what the “zest” of the dish is, what is so magical about it. The thing is that the food is not very similar to traditional soup, at least the way many are used to seeing it.
This is something completely different. It is rather a tender, juicy, white creamy liquid with pieces of seafood. For thickness, potatoes, celery, and often leeks are added to it; not a single recipe can do without fresh herbs.
Depending on the preferences of the cook, the soup can be made in the form of a cream, in which case you will have to grind the ingredients in a blender. And if you want to get a traditional dish, then use whole products. We can talk for a long time about how delicious and incredible the creamy soup turns out and, as people say, boring.
However, undoubtedly, you can fully appreciate its taste only by tasting the food. So go ahead - study the recipe and cook with us.
Ingredients:
- salt
- 290 milliliters hot water
- a little less than a glass of heavy cream
- olive oil
- 200 milliliters of white wine (preferably dry, semi-sweet in a pinch)
- 150 grams of shrimp
- 150 grams of mussels
- 250 grams of boiled potatoes
- leek - one piece
- fifteen grams of fresh dill
- several large shrimp - for decoration
- freshly ground white pepper
Cooking method:
Note that you are allowed to slightly change the recipe according to your preferences. For example, instead of mussels, you can buy scallops or add squid to the dish. But if you want to save money, choose ingredients that are not too expensive. Thus, small frozen shrimp are much cheaper than king shrimp, and we should not forget about crab sticks.
When starting the culinary procedure, first peel the potatoes, then rinse them under the tap and chop them into small cubes. Cut off the white part of the onion and cut it into thin rings with a knife. Combine the vegetables in one saucepan with preheated oil (add just a little bit, a few milliliters), turn the heat to low and fry the mixture for ten to fifteen minutes.
Add a little table salt and pepper to your taste. Attention: do not forget to stir the ingredients periodically, otherwise they may burn.
The recipe is coming to an end: as soon as the vegetables become soft and acquire an appetizing golden hue, pour purified boiled water over them and leave to simmer. When the liquid begins to boil, remove the onions and potatoes with a slotted spoon, then transfer them to a blender container. Whisk thoroughly into a puree, which should then be placed in a separate pan.
Add cream, the specified amount of white wine, and add one or two pinches of your favorite seasonings if desired. Basil and rosemary are perfect for such a delicate soup; they are used both dried and fresh. In the latter case, it is recommended to add seasoning immediately before serving the food: put a few leaves in each serving.
While the creamy vegetable mixture is simmering (be sure to turn the heat to low), work on the seafood. If you purchased frozen ones, take them out of the refrigerator one to one and a half hours in advance so that they can thaw. Then rinse, peel and fry them in a pan with olive oil.
If you want the soup to be creamy, like puree, grind the seafood in a blender and add to the dish eight to ten minutes before removing from the stove. Cook, stirring. After the specified time has passed, turn off the burner and let the dish cool.
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Sea soup with cream and champignons
We invite you to evaluate the French recipe for creamy soup, which is sure to please even professionals - culinary critics who know a lot about food. Thanks to the champignons, shrimp and juicy celery, the dish turns out to be very rich and thick. If you also beat all the ingredients in a blender, you will get a creamy soup; white wine and seasonings will give it a special piquancy.
Nutmeg and red pepper are often used as the latter. Well, let's experiment and master a new French cuisine?
Ingredients:
- three cups of chicken broth (or you can make it from seafood)
- 1kg package of fresh or frozen shrimp
- 150 milliliters of dry wine (use exclusively white drink)
- 140 grams of fresh champignons
- 1/3 tablespoon table salt
- 20-30 grams of olive oil
- celery - at your discretion
- a pinch of ground pepper (we used red)
- a pack of heavy cream (take about 200 milliliters)
- several sprigs of dill
- two tablespoons crushed nutmeg
Cooking method:
Every recipe created by French chefs is a true work of art. Here all the ingredients are in their places, in the quantities they should be. The combination of products is something incredibly appetizing and tender.
In general, if you have never tried French food, consider that you are not familiar with true cooking at all. But everything can be fixed - right now we offer you to study the recipe for an incredibly tasty soup.
To prepare it, it is better to use fresh shrimp, although they are somewhat more expensive, the dish is much healthier. So, peel the excess skin from the food, rinse it under the tap and drain it in a colander. Meanwhile, melt the butter in a preheated frying pan, then add the shrimp, cut into large pieces, into it and fry them until a beautiful golden brown crust appears. Then add the champignons, be sure to clean them of excess film in advance and cut them into thin slices.
Simmer the ingredients over low heat, stirring them constantly. After about ten minutes, pour the warm broth and white wine into the bowl. Based on your taste, add the required amount of spices, such as red or black pepper, dried oregano or basil.
Don't forget to salt the food! Mix the mixture with active movements of the spoon, add chopped celery into large pieces. Turn the heat to low and simmer the soup for about seven more minutes.
The recipe has almost come to an end: as soon as the mixture begins to actively boil, remove the celery using a slotted spoon, and first strain the remaining broth through a fine strainer and then pour it into a blender container. Turn on the device and grind the future soup, in the end you will get a liquid puree. Combine it with cream, whipped with salt, chopped fresh dill and ground nutmeg.
Distribute the food into portioned bowls; if you have a few whole fried shrimp left, decorate the soup with them. If you wish, you can change the recipe a little by adding some ingredients: canned corn, legumes. It will turn out very tasty if you also add boiled chicken.
Serve the dish with golden brown croutons or, for example, garlic toast. Making the latter is incredibly simple: cut the white loaf into thin squares of the same size, place them in the oven, preheated to 180 degrees. When the bread is dry, take it out and brown it in a little butter, then rub it with a clove of garlic.
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Soup “Sea motives” with mussels and shrimps
Each recipe for aromatic creamy soup is a real work of art, mind you, subject to everyone. Even without being a professional cook, but having certain abilities, making every effort and having precise instructions at hand, you can independently prepare absolutely any dish. Today we are talking about creamy soups, so let's look at another incredibly delicious and tender recipe.
This unusually tasty and original first course is simply a sin to serve with regular bread, so we’ll replace the latter with crackers. If you wish, you can take garlic donuts.
Ingredients: For the soup:
- 300 milliliters high fat cream
- a glass of peeled and washed mussels
- 1/4 large spoon of sea salt
- a small piece of butter (no more than 30 grams)
- fifteen grams of curly parsley (it is better to use fresh herbs)
- 500 milliliters of purified water
- olive oil - for frying seafood
- large leek
- a couple of bay leaves
- three to four large handfuls of peeled shrimp
- potatoes - two pieces
- 20 grams of green onions
- ground white pepper
For crackers:
- half a fresh loaf
- dried rosemary or basil - to taste
- several peeled cloves of garlic
- tablespoon refined olive oil
Cooking method:
This soup, like any other dish, begins with preparing all the necessary ingredients. First, remove the skins from the potatoes. Try to choose pink or other varieties that cook well.
In this case, the food will come out richer and thicker. Now clean the seafood, rinse them under running water and drain in a colander. While they are draining, cut the onion into medium rings.
Take a deep saucepan with a thick bottom and melt the butter in it. Then place the leek here and fry with regular stirring for eight to ten minutes. As the vegetable cooks, it will become softer and darker, and a golden brown crust will appear.
When all the above changes have occurred, add the potatoes cut into cubes into the pan. Wait briefly, then pour hot, lightly salted water over the food. Add spices to taste: ground pepper or other dried seasonings.
Turn the heat to medium and bring the liquid to a simmer. On average, vegetables are cooked for fifteen to 20 minutes.
Taste the potatoes; if they are soft, transfer the mixture to a blender and puree it. Set it aside for a while and heat the olive oil in a frying pan; as soon as it starts to sizzle, add the mussels. They are laid out first because, unlike shrimp, they take a little longer to cook.
So, fry the ingredients until an appetizing golden brown crust appears, then combine them with the remaining seafood and keep the dishes on the stove for about four to five minutes. We recommend selecting a few of the largest shrimp for the future, which will become an excellent decoration for a future dish.
There is only a little left: return the vegetable puree to the pan, heat it slightly, then pour in the wine, followed immediately by the heavy cream. Add a couple of bay leaves, fried mussels and shrimp, and bring the mixture to a boil. Be sure to stir it periodically; once the soup is ready, turn off the burner and cool slightly. Immediately before serving, pour into bowls, garnish with large ruddy seafood, place several sprigs of curly parsley on top, sprinkle with green onions, chopped into thin rings.
This thick and aromatic soup can be consumed on its own, that is, without bread. It will only overshadow the taste of the food and prevent you from enjoying it to the fullest. However, there is another option - serve it with crackers, which are very easy to prepare.
Here's the recipe: cut a fresh loaf into small cubes, try to make them the same size. Place them on a baking sheet previously covered with parchment and place in the oven. Do not set the temperature too high - 180-190 degrees will be enough.
Once the bread is sufficiently browned and begins to give off an incredibly delicious aroma, take it out and cool. Then place in a bowl, sprinkle with dried spices, and shake the dishes well so that the seasonings are evenly distributed. Afterwards, dry the crackers in a saucepan for three to five minutes. Before serving, grate them with fresh garlic, crushed using a special press.
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Ingredients:
- Perch, fillet – 200 grams
- Shrimp – 200 grams
- Peeled mussels - 200 grams
- Onions – 1 piece
- Sweet red pepper - 0.5 pieces
- Celery, stalk - 1 piece
- Cream 10% – 500 Milliliters
- Green onions - 2 pieces
- Parsley – 2 pieces
- Bay leaf – 2 pieces
- Salt - To taste
- Ground white pepper - To taste
- Potatoes – 2 pieces
- Butter - 50 grams
Number of servings: 3-4
