Puree soup with shrimp made from processed cheese and delicate taste. How to cook “Cream cheese soup with shrimp Puree soup with shrimp and processed cheese

Seafood is not only very tasty, but also healthy. If you are tired of borscht and similar seasoning soups, try making creamy soup with shrimp. It is difficult to find a person who can resist this delicious dish. The dish turns out to be so appetizing and pleasant to the taste that there is no shame in offering it to guests. Household members will also not refuse such a treat.

Cooking features

The main ingredient of creamy shrimp soup is not cheap, so it is important not to spoil the dish when preparing it. The process of cooking a dish is simple, but requires taking into account some subtleties.

  • Recipes often indicate the weight of already peeled shrimp. If you purchase unpeeled crustacean shellfish, you will need 2–3 times more. Their size and the amount of ice glaze covering them play a certain role.
  • When choosing, preference should be given to a product without dark spots and with a minimal layer of ice crust.
  • You cannot defrost shrimp in the microwave, as they contain a lot of protein, which coagulates when there is a sharp change in temperature.
  • Cook small shrimp for no more than 5 minutes, large ones for 10 minutes. Do not cook them longer, otherwise they will become tough. Add this product to the soup one of the last.
  • If you are chopping shrimp along with other products, leave a few whole to decorate the finished dish. Many recipes involve chopping only vegetables, so it’s worth paying attention to at what stage a particular recipe calls for turning food into puree.
  • To give the soup a creamy consistency, a blender is most often used. It is more convenient to use a submersible device. When working with it, you need to be careful: if you forget to turn it off when immersing it in or removing it from the soup, you risk getting burned by flying splashes.
  • Milk, cream, cheese, and butter give the creamy taste of creamy soup with shrimp. Such dishes turn out more tender.

When serving the soup, it doesn’t hurt to offer wheat croutons. They are easy to make yourself, but if you use store-bought ones, choose those that have the least overpowering scent. You can use shrimp or dill flavored croutons.

Shrimp soup

  • boiled frozen shrimp in the shell – 0.5 kg;
  • water – 0.5 l;
  • white table wine – 50 ml;
  • flour – 7–8 g;
  • cream – 100 ml;
  • butter – 60 g;
  • salt, paprika - to taste.

Cooking method:

  • Remove the shrimp from the freezer in advance to allow them to thaw. Drain off excess liquid and allow the clams to dry.
  • Melt 40–50 g of butter in a saucepan and place the shrimp in it. Fry them for 2-3 minutes.
  • Add wine, simmer for a couple of minutes.
  • Fill with warm water. 2 minutes after the liquid boils, remove the saucepan from the heat.
  • Drain the shrimp in a colander, but do not pour out the broth.
  • Remove the cooled shrimp from the shell and place in a blender bowl. Add half a glass of broth to them, turn them into puree. Don't forget to set aside a few shrimp to garnish the finished soup.
  • Mix the shrimp mass with the remaining broth.
  • Melt the remaining butter in a clean frying pan and fry the flour in it.
  • Pour in the cream, whisking. Cook for a minute, remove from heat.
  • Add some salt to the shrimp soup and bring to a boil. Pour the creamy sauce into it in a thin stream, stirring the soup constantly. Cook for a minute and remove from heat.

Pour the soup into bowls, sprinkle with paprika, and garnish with the reserved shrimp.

Potato soup with shrimp

  • potatoes – 0.5 kg;
  • boiled-frozen shrimp (peeled) – 0.25 kg;
  • onions – 100 g;
  • carrots – 100 g;
  • butter – 80 g;
  • water – 0.5 l;
  • milk – 0.25 l;
  • cream – 0.25 l;
  • garlic – 2 cloves;
  • fresh dill, salt, turmeric, nutmeg - to taste.

Cooking method:

  • Thaw the shrimp, let the water drain, and dry with a towel.
  • Peel the potatoes, cut them into pieces of approximately 1–1.5 cm. The shape of the pieces does not matter, since the vegetables will still have to be chopped.
  • Scrub and wash the carrots. Dry with a towel and rub coarsely.
  • Peel the onion and cut into small cubes.
  • In the bottom of the saucepan in which the soup will be cooked, melt the butter, using about half the amount specified in the recipe.
  • Put onions and carrots in it. Sauté vegetables for 5 minutes. Sprinkle with flour. Stir. Add potatoes.
  • Mix milk with water, pour over vegetables. Cook until the potatoes are completely soft.
  • Puree the contents of the pan using an immersion or regular blender. If you don’t have such equipment at home, you can do without it by grinding the soup through a sieve.
  • Melt the remaining butter in a frying pan.
  • Finely chop the garlic, put in oil, fry for 1-2 minutes.
  • Place the shrimp in the pan and brown them for 2-3 minutes.
  • Transfer the shrimp to the soup pot. Add salt, spices, finely chopped parsley to it. Pour in the cream and stir.
  • Stirring occasionally, bring to a boil, simmer for 2-3 minutes and remove from heat.

When pouring the soup into bowls, make sure that everyone gets approximately equal amounts of shrimp.

Cheese cream soup with shrimp

  • potatoes – 0.8 kg;
  • carrots – 100 g;
  • peeled shrimp – 0.25 kg;
  • processed cheese – 0.2 kg;
  • water – 1 l;
  • milk or cream – 100 ml;
  • salt, spices - to taste.

Cooking method:

  • Wash and peel the vegetables, cut into small cubes, cover with water and cook until soft.
  • Pour out about half of the vegetable broth. Beat the rest with the vegetables in a blender, turning it into a puree, or pass through a sieve.
  • Grind the cheese on a coarse grater.
  • Heat the vegetable broth, add cheese to it. Cook over low heat, stirring until the cheese has completely dissolved.
  • Pour into a saucepan with vegetable puree and bring to a boil.
  • Season with salt and pepper, add milk and shrimp, cook for 5 minutes after the soup has returned to the boil.

The soup cooked according to this recipe has a particularly delicate consistency and a pronounced creamy taste, which perfectly complements the taste of shrimp.

Vegetable puree soup with shrimp and cream cheese

  • potatoes – 0.5 kg;
  • cauliflower – 0.2 kg;
  • bell pepper – 0.2 kg;
  • carrots – 100 g;
  • peeled shrimp – 0.3 kg;
  • cream cheese – 0.2 kg;
  • water – 1.5 l;
  • salt, spices - to taste;
  • whipped cream (optional) - to taste.

Cooking method:

  • Wash, peel the potatoes, cut into medium-sized cubes.
  • Peel the carrots and cut into slices.
  • Remove the seeds from the pepper and cut into quarters of rings.
  • Wash the cabbage, disassembling it into inflorescences.
  • Boil water, place vegetables in it and cook until soft.
  • Boil the shrimp separately.
  • When the vegetables are cooked, puree them together with the broth in any way convenient for you.
  • Cut the cheese into cubes.
  • Bring the soup to a boil, add salt, spices and cheese. Cook until the cheese pieces have dissolved.

When serving, garnish the soup with whipped cream. Place the cooked shrimp in bowls filled with soup.

Puree soup with shrimp has a pleasant consistency and delicate taste. It can be prepared not only for a family dinner, but also for treating guests.

Description

Cream cheese soup with shrimp enjoys extraordinary popularity among Europeans and is a rather remarkable representative of European cuisine. It is quite simple to prepare, and therefore even beginners in cooking can easily cope with it. If you follow the instructions below, you should have absolutely no problems preparing cream cheese soup with shrimp!

The most surprising thing about this dish is that it does not have a large variety of ingredients, but at the same time its taste deserves all kinds of praise.

So, in order to prepare this wonderful and at the same time simple dish, you just need to stock up on all the necessary ingredients and follow this recipe, which, by the way, is equipped with step-by-step photos.

Ingredients


  • (400 g)

  • Shrimps
    (300 g)

  • (2-3 pcs.)

  • (1 PC.)

  • (1 PC.)

  • (150 g)

  • (50 g)

  • (taste)

Cooking steps

    In the picture below, you will see all the ingredients that we will need! They need to be prepared (potatoes, onions, carrots - peel and wash, champignons - wash thoroughly with warm running water; shrimp - defrost and peel).

    Thinly slice the champignons and onions, grate the carrots.

    Fry mushrooms, onions and carrots in oil (olive) for about fifteen minutes.

    Place ingredients such as fried mushrooms, carrots and onions, as well as potatoes and shrimp into the pan.

    Next, fill it all with water and put it on low heat, bringing the soup to a boil. And then you can add melted cheese. After this, our soup needs to be kept on low heat for about fifteen minutes. (until the cheese has completely dissolved).

    Now the Cream of Cheese Shrimp Soup is ready to serve!

    Bon appetit!

A modest processed cheese, familiar from childhood to more than one generation of people who grew up in Russia. What can you expect from this small piece, from which even the foil can hardly be removed? But it turns out that it makes the most delicious soup. Add king prawns to it and you are no longer looking at a simple soup from the Soviet past, but an exquisite dish worthy of a dinner party.

You will need:

  • potatoes 4 pcs
  • processed cheese “Druzhba” 3 pcs
  • onion 1 piece
  • carrots 1 piece
  • king prawns 500 gr
  • salt pepper

Step-by-step photo recipe:

To prepare this soup, it is better to take large shrimp with tail. You can, of course, buy fully peeled shrimp, but they are usually small and simply won’t be noticeable in the soup. So take 500g frozen king prawns, put it in a bowl and pour boiling water over them.

Shrimp standing in boiling water 3-5 minutes, then drain them in a colander.

Peel the shrimp from the tails. Leave a few with tails to garnish the soup when serving.

cut peeled shrimp. Don’t make it too small, just cut it into three pieces.

Chop finely onions, potatoes- cubes, carrot grate on a fine grater.

Potato place in boiling water (2 liters), salt, add Bay leaf and cook over low heat 15 minutes.

Heat the oil in a frying pan and fry the onion over low heat until transparent.

Add grated carrot and fry the vegetables until soft, approx. 10 minutes.

Processed cheese remove packaging.

Advice: When you buy processed cheese, pay attention to the inscription on the package. It should be written on it "processed cheese". Nowadays they often sell it under the guise of cheese. "melted product", in which there is actually no cheese.

Break the cheese into pieces.

Place the cheese in a small saucepan, add half a glass of boiling water and place over low heat, stirring until the cheese melted. Pieces of cheese can be thrown directly into the pan with the soup, but this way it will dissolve faster and better.

Add the melted cheese to the pan where the potatoes have already been cooked. Bring to a boil and add the vegetables fried in oil. Taste the soup for salt; add salt if necessary. In principle, the soup is already ready, all that remains is to add the greens and you can eat it with. This is what he looks like.

But don't forget the shrimp - add them to the soup immediately after the fried vegetables.

Bring the soup to a boil and add finely chopped

Once the soup returns to a boil, cover with a lid and turn off the heat. Let the soup rest for 15-20 minutes. When serving, add One shrimp with a tail per plate. Bon appetit!

Cheese soup with shrimp. Brief recipe.


You will need

  • potatoes 4 pcs
  • processed cheese “Druzhba” 3 pcs
  • onion 1 piece
  • carrots 1 piece
  • refined sunflower oil 70-100 ml
  • king prawns 500 gr
  • salt pepper

Place frozen shrimp in a bowl and pour boiling water over them for 3-5 minutes, then drain in a colander.
Peel the shrimp from the tails and cut into 3 parts. Leave a few with tails to garnish the soup when serving.
Finely chop the onion, dice the potatoes, grate the carrots on a fine grater. Place the potatoes in boiling water (2 liters), add salt, add bay leaf and simmer over low heat for 15 minutes.
Heat the oil in a frying pan and fry the onion over low heat until transparent. Add the grated carrots and sauté the vegetables until soft, about 10 minutes. Break the processed cheese into pieces, place in a small saucepan, add half a glass of boiling water and place on low heat, stirring until the cheese melts. Add the melted cheese to the pan where the potatoes have already been cooked. Bring to a boil and add the vegetables fried in oil.
Taste the soup for salt; add salt if necessary.
Add shrimp to the soup immediately after the fried vegetables, bring to a boil and add finely chopped greens.
Once the soup returns to a boil, cover with a lid and turn off the heat. Let the soup rest for 15-20 minutes. When serving, place one shrimp tail on each plate.

In contact with

This delicate cheese soup with shrimp and vegetables will surely appeal to seafood lovers; besides, it is prepared simply and quickly enough.

Ingredients: (for 4 servings)

  • 500 g boiled frozen shrimp in the shell
  • 200 g melted cream cheese
  • 450-500 g potatoes
  • 1 medium carrot (100-120 g)
  • 1 onion (100-120 g)
  • 2 cloves of garlic
  • 2 tbsp. l. lemon juice
  • 1 tsp. soy sauce
  • 50 g butter
  • 2 bay leaves
  • salt, pepper, nutmeg, basil
  • any greens
  • 5 glasses of hot water

Processed cheese is suitable like Hochland, President or Yantar in plastic trays. We always have Hochland Creamy on sale at Pyaterochka, I buy it, it’s very tasty. You can also take cheese with added herbs.

Preparation:

Any kind of shrimp will do for cheese soup. To speed up the preparation, you can take 200 grams of already peeled, boiled, frozen shrimp. If I’m going to cook something with shrimp, I only buy boiled-frozen shrimp in the shell, medium size. In my opinion, they at least have the taste of shrimp, and the meat in them is quite tender.

I usually defrost the shrimp the night before and remove the shells. Having made a shallow incision along the back, I remove the dark vein. Then I put 1 tsp on the plate with shrimp. soy sauce and squeeze a clove of garlic through a press, mix and leave in the refrigerator. The next day, preparing soup with already peeled shrimp takes very little time, literally half an hour. It is not necessary to marinate the shrimp, it just makes the taste brighter.

Three carrots on a medium or fine grater.

We also cut the potatoes into small cubes.

Melt the butter in a saucepan, add the chopped onion and fry it over medium heat until transparent.

Add the carrots and continue to fry, stirring, until the carrots are soft.

Place the potatoes in the pan and pour 5 glasses of hot water from the kettle. Add salt to taste, bring to a boil and cook for 10 minutes until the potatoes are ready.

Add the melted cream cheese from the bath and stir until it is completely dissolved.

Place the shrimp in the pan, add bay leaf, a pinch of nutmeg and basil, ground black pepper and 2 tbsp. l. lemon juice. Bring to a boil and simmer for 1-2 minutes.

And the last step is to add finely chopped herbs and a clove of garlic, passed through a press. Stir, turn off the stove and let the soup brew for 15 minutes.

For many, shrimp have long ceased to be something outlandish. We prepare them as a main dietary dish, add them to salads, and bake kebabs. Cheese cream soup with shrimp is an unusual, very tender and tasty dish with these popular crustaceans!

Preparation:

Boil frozen shrimp in boiling water for 2 minutes, strain off the water, cool, and peel.

Wash and peel the vegetables. Cut the potatoes into cubes. Chop the onion finely. Grate the carrots on a coarse grater.

Add processed cheese to the boiling broth, after crumbling it. Stir until smooth.

Bring to a boil - add chopped potatoes, onions, carrots and seasonings. Once it boils, simmer over low heat for 15 minutes.

Add shrimp, taste the broth for salt, add salt if necessary and bring to a boil again.

Remove from heat, remove the bay leaf and puree in a blender.

The creamy cheese soup with shrimp is almost ready, add some fresh herbs to it and serve.