Step-by-step recipe with a photo of cheese soup with shrimp and veal at home. An easy but satisfying first course. Cooking secrets and video recipe.
Cheese soups are especially popular in France. There are many recipes for first courses cooked on the basis of cheeses with a variety of ingredients. But the shrimp and veal cheese soup is especially delicate, silky and delicious. Yellow as the sun. It amazes with its deliciousness and beauty. The combination of cheese and shrimp is impeccable. The soup made from these products looks appetizing and has a mild creamy taste.
It is the perfect light dish for a hearty lunch in winter and summer. The dish has a pleasant aroma and rich creamy taste. At the same time, it turns out to be quite satisfying and nutritious. This shrimp soup will diversify the usual diet and delight seafood lovers. It is dietary, so it is suitable for fasting days.
The recipe impresses with its simplicity and a minimal set of products. The basis of the soup is a rich and very satisfying veal broth. Of course, it will take some time to cook it, but the result will be excellent. This is the main advantage of the dish. If you don't have a lot of time to cook the soup, take chicken for the broth. It is cooked for no more than half an hour.
See also how to make cheese soup with mushrooms and oyster mushrooms.
- Caloric content per 100 g - 205 kcal.
- Servings - 3
- Cooking time - 2 hours (of which 1 hour 45 minutes for boiling broth)
Ingredients:
- Veal - 200 g
- Processed cream cheese - 100 g
- Onions - 1 pc.
- Ground black pepper - a pinch
- Boiled-frozen shrimps - 250 g
- Cilantro or any other greens - a small bunch
- Allspice peas - 4 pcs.
- Salt - 0.5 tsp or to taste
- Bay leaf - 1 pc.
- Ground dry vegetables - 1 tablespoon
Step by step preparation of cheese soup with shrimp and veal, recipe with photo:
1. Wash the meat under running cold water. Cut the veined films and cut into medium sized pieces.
2. Place the meat in the cooking pot.
3. Fill the veal with drinking water.
4. Place the pot on the stove and boil. Remove the foam from the surface of the broth with a slotted spoon or spoon.
5. Bring the heat to the minimum setting, cover the pan with a lid and simmer the broth over low heat for 1.5 hours.
6. Half an hour before the broth is ready, dip the peeled onion into a saucepan. Place bay leaves and allspice peas.
7. Grate the cheese with a medium grater or chop finely. If there is no pure cream cheese, then take it with a shrimp supplement.
8. Pour boiled-frozen shrimps with water at room temperature to thaw them.
9. Add ground dry vegetables to the pan. It can be anything: zucchini, eggplants, tomatoes, cabbage …
10. When the broth is cooked, remove the onion from the pan. She has already given all the taste and benefits, and is no longer needed in the soup.
11. Dip the processed cheese into the saucepan. Turn the heat up a bit and stir the soup with a spoon until the cheese is completely melted.
12. Peel the shrimp from the shell, cut off the head and send to the saucepan. If you wish, you can pre-fry the shrimps separately, and then add to the soup. Also, shrimp can be added separately to each plate when serving.
13. Before you salt the soup, taste it; you may not need any more salt, because salted processed cheese. Season the shrimp and veal cheese soup with black pepper and chopped herbs. Boil the dish for 5 minutes and turn off the stove. Serve your meal with croutons or croutons.
See also the video recipe on how to make shrimp cheese soup.
