Soup with seafood cocktail. Cooking tender seafood soup. Creamy shrimp soup with asparagus

How to cook seafood soup? There are many recipes for seafood soup. Each of them has its own cooking secrets. The more ingredients in the soup, the richer and more nutritious it is.

The classic seafood soup recipe includes broth and fresh vegetables. Each national cuisine has its own zest in the preparation of seafood soup.

To cook seafood soup, you need to decide on the main component: squid, shrimp, mussels, oysters, fish and so on. Spanish seafood soup requires shrimp, while Japanese seafood soup requires squid, seaweed and miso paste.
You can cook seafood soup with milk or cream, seafood puree soup or cream soup, with the addition of tomatoes, and so on.

Spanish seafood soup

Ingredients:

• 1 l fish broth
• 150 g shrimp, peeled
• 10 pieces. unpeeled shrimp
• 100 g squid rings
• 15 pcs. mussel shells
• 1 PC. white fish fillet
• 3 pcs. potatoes
• 2 pcs. tomato
• 1 PC. bell pepper
• 1 PC. onion
• 3 garlic cloves
• dry red pepper
• peppercorns
• Bay leaf
• saffron
• fresh herbs

Cooking method:

For this seafood soup, you can use either shrimp and mussels or a frozen Sea Cocktail mix.

Peel potatoes, peppers, tomatoes and cut into cubes. Finely chop the onion and garlic and saute in a frying pan with dry red pepper over moderate heat. Then add the chopped vegetables and simmer over low heat until the pepper is cooked. After that, grind the stewed vegetables in a blender, transfer back to the pan, pour over the broth.

Cut the peeled shrimp and fish fillet, rinse the shrimp with the shell. Put everything in the broth with vegetables. Simmer the seafood soup over low heat for a few minutes so that the fish is not digested.
Separately, in a saucepan, boil the potatoes until half cooked. Add to it the contents of the pan, saffron, bay leaf, salt. Let stand covered for 10 minutes.
Spanish seafood soup is ready. For decoration, you can sprinkle with chopped fresh herbs.

Bon appetit!

Italian soup with seafood and cream

Ingredients:

• 300-400 ml water
• 200 ml cream (15% fat)
• 200 ml white semi-sweet wine
• 300 g seafood
• 3 pcs. potatoes
• 1 PC. leek
• dill and shrimp - for decoration
• ground white pepper

Cooking method:

To prepare a soup with seafood and cream, you must use fresh cream 15% or 20% fat.

Peel and cut the potatoes into cubes, cut the white part of the leek into rings, put in a deep frying pan and fry for 8-10 minutes without water and oil until golden brown. Then introduce water, simmer for 15 minutes over moderate heat until boiling. Pepper and salt. Cook for another 3-5 minutes, then grind the mass in a blender until puree.

Put the puree in a saucepan, add the wine and cream. Boil.

Separately, fry the seafood in a pan, then put them in a saucepan in the soup, mix.
Pour the Italian soup with seafood into bowls, garnish with dill and shrimp.

Bon appetit!

Seafood cream soup with mushrooms

Seafood puree soup, the recipe of which is written below, belongs to the national French cuisine. Also, this recipe can be found under the name creamy soup with seafood.

Ingredients:

• 1 kg shrimp
• 3 art. chicken broth
• 1 st. dry white wine
• 1 st. cream (20% fat)
• 1 st. whipped cream
• 1/2 st. mushrooms (finely chopped)
• 4 tbsp. butter spoons
• 1 sprig of celery
• 1/8 teaspoon red ground pepper
• 1/8 teaspoon nutmeg
• fresh herbs

Cooking method:

To prepare a seafood soup, you need to clean the shrimp from shells, wash and chop finely.

Put butter, shrimp and mushrooms in a saucepan, fry for 5 minutes. Pour in wine and broth. Add celery, pepper and nutmeg to the seafood soup. Simmer soup over low heat for 15-20 minutes.

After that, strain the seafood soup, remove the celery and chop in a blender. Add cream to soup puree, salt.

Before serving, put 1 tbsp. in each bowl of seafood soup-puree. a spoonful of whipped cream and garnish with herbs.

Bon appetit!

Thai soup with seafood

How to cook spicy seafood soup? Seafood soup, the recipe of which is described below, belongs to Thai cuisine. Unlike Italian seafood soup, Thai cuisine is known for being spicy and spicy. The hallmark of Thailand is the spicy seafood soup Tom Yam.

Ingredients:

• 1.2 l fish broth
• 250 g sea scallops
• 200 g tiger prawns, peeled
• 4-6 pcs. green onion feathers
• 1 PC. red bell pepper
• 1 stick lemongrass
• 1/2 piece lime (zest)
• small piece of ginger (about 2.5 cm)
• 2 tbsp. tablespoons fresh coriander leaves
• 1/4 st. spoons of chili paste
• spicy thai spices

Cooking method:

Thai Seafood Soup takes 35 minutes to prepare.

Cut the lemongrass stick in half lengthwise. Peel the ginger and cut into slices. Thai spices and chili paste make the soup spicy. Wash seafood.

Place broth, lemongrass, lime zest, minced ginger and chile paste in a saucepan. Bring to a boil, then reduce heat, cover and simmer for about 15 minutes.

Finely chop the green onion feathers, cut the shrimp in half lengthwise, without separating the tail.
Add the onion to the pot and cook for 2-3 more minutes. Salt. Then add the scallops and shrimp, cook for about 1 minute until the scallops change color and the shrimp curl up.

Sprinkle the Thai seafood soup with fresh coriander and garnish with red bell pepper before serving.

Bon appetit!

Miso soup with seafood

Japanese culture is known for its ancient traditions, and the cuisine is distinguished by the extensive use of seafood in dishes. Japanese seafood soup has several cooking options, but the most famous is miso soup, in which, along with seafood, miso paste is the main ingredient.

Miso is a bean paste made from boiled and mashed soybeans with the addition of salt and malt. The mixture is also fermented from a week to a year. Miso is not a dish, it is just a condiment that reveals the true taste of foods.

Miso soup with seafood, the recipe of which is described below, can be easily prepared at home.

Ingredients:

• 1.8 liters dashi broth (dashi)
• 300 g seafood (a mixture of shrimp, mussels and octopus)
• 250-300 g bean curd tofu
• 180 g miso paste
• 120 g seaweed sibuki

Cooking method:

To prepare miso soup with seafood according to this recipe, dashi (dashi) broth is required. Dashi broth is made from dried anchovies (niboshi) and dried kelp (kombu).

Cut the tofu briquette into 1-2 cm cubes. Cut the seaweed leaves into thin plates. Bring the broth to a boil, put in the tofu, seaweed and seafood mixture. Cook for 5 minutes over low heat, then turn off the heat.

Dissolve the miso paste in a ladle of hot broth until the lumps dissolve. Pour into a saucepan, heat the miso soup over low heat, without bringing to a boil.

Serve hot miso soup with seafood.

Bon appetit!

Chinese seafood soup

The traditional Chinese soup is prepared with fish or seafood and, unlike the spicy Thai seafood soup, has an original sour taste.

Ingredients:

• 1 liter of water
• 300 g frozen seafood
• 1 PC. tomato
• 2 pcs. juicy lime
• 1-2 pcs. chili pepper
• handful of long grain rice
• 3 garlic cloves
• 2 teaspoons sea salt
• soy sauce
• cilantro or parsley greens
• allspice

Cooking method:

Pass the garlic through a garlic press or finely chop. Pour water into a saucepan, add garlic and sea salt, bring to a boil. Then put rice and cook for 5-7 minutes. Add seafood, cook for another 2-3 minutes. Instead of frozen seafood, you can use fish or only shrimp, squid, octopus, or another to taste for soup.

Squeeze the juice from the lime, cut the chili peppers into strips. Add lime juice and chili juice, soy sauce, allspice to the pan with seafood soup, mix thoroughly. Cut the tomato into slices, put in a saucepan and cook for another 3-5 minutes.

Garnish the finished Chinese seafood soup with fresh cilantro or parsley. Serve hot.

Bon appetit!

Cheese soup with seafood

How to cook seafood soup with cheese and red fish? Then the recipe for cheese soup with seafood is for you!

Ingredients:

• 1 liter of water
• 1 PC. fillet of red fish (for example, salmon)
• 20 pcs. shrimp
• 2 pcs. processed cheese (160-200 g)
• 1 PC. potatoes
• 1 PC. carrots
• 1 PC. onion
• 2 tbsp. spoons of olive oil
• parsley
• ground black pepper, salt - to taste

Cooking method:

Peel potatoes and cut into cubes. Boil water, put potatoes.
Peel the vegetables, finely chop the onion, grate the carrots on a coarse grater or cut into strips, fry everything in olive oil over moderate heat until golden brown.

Rub the cheeses on a grater, and put in a saucepan, when the potatoes are cooked, mix everything thoroughly until the cheese is completely dissolved. Put the fried vegetables, salt.

For fish soup with seafood, any kind of red fish to taste is suitable. Cut the salmon fillet into cubes, peel the shrimps, add everything to the soup and cook for 5 minutes. Then reduce the fire to a minimum, put parsley greens in fish soup with seafood and cheese, leave to brew for about 5 minutes.

Cheese soup with seafood and red fish is ready!

Bon appetit!

Seafood cream soup

Creamy seafood soup is easy to make. It has a delicate taste and will appeal to both adults and children. The recipe gives a special refined taste to the three bases of the soup: broth, milk and cream.
Creamy seafood soup, the recipe of which is written below, is made from fresh mussels and bacon.

Ingredients:

• 1.5 kg mussels
• 750 g potatoes
• 500 ml milk
• 300-350 ml broth
• 125 ml cream
• 1 st. water
• 3 pcs. bacon
• 1 PC. onion
• 1 garlic clove
• 3 art. spoons of parsley
• 2 tbsp. tablespoons of vegetable oil

Cooking method:

Seafood soup requires fresh mussels. First of all, you need
discard mussels with broken shells or open and non-closing. Soak the remaining mussels for 1-2 hours in cold water, then put in a colander and put in a saucepan, pour 1 tbsp. water, cover. As soon as the water boils, reduce the fire and keep it for about 5 minutes. Then drain the liquid into a separate container and discard the mussels that have not opened. Remove the mussels from the remaining shells. You can also use other seafood: shrimp, squid or octopus.

Finely chop the bacon and onion, push the garlic through a garlic press. Separately, in a saucepan, heat the vegetable oil, put the bacon, onion and garlic. Cook over moderate heat, stirring occasionally, until the bacon is golden and the onion is softened. Add diced potatoes, stir.

To the liquid in which the mussels were boiled, add water so that it turns out 1 1/4 cups, pour into the pan, also add milk and broth. Bring to a boil over medium heat, then keep the cream soup on low heat for 15-20 minutes until the potatoes are ready. Then remove the lid and cook for another 10 minutes. Then add cream, mussels, pepper and salt.

Warm seafood cream soup before serving, but do not boil. Garnish with parsley.

Bon appetit!

Tomato soup with seafood

Recipe Seafood tomato soup is prepared without broth and milk or cream. As a rule, to cook tomato soup with seafood according to this recipe, tomatoes are used in their own juice. But cooking with fresh tomatoes or tomato paste is also possible. Seafood tomato soup is thick.

Ingredients:

• tomatoes in own juice
• 500 g fish fillet (any to taste)
• 500 g shrimp
• 2 pcs. onion
• 2 garlic cloves
• olive oil
• seasonings (Italian herbs)
• parsley
• ground black pepper, sugar, salt - to taste

Cooking method:

For tomato soup with seafood and tomatoes, it is better to choose tomatoes canned in their own juice and without vinegar. If you use fresh tomatoes, then more of them will be required, the more watery they are.

Chop the garlic, cut the onion into half rings, and fry everything in olive oil in a saucepan. Remove the skin from the tomatoes, chop them and put them in a saucepan. Pour in the tomato juice from the jar where the tomatoes were. Bring to a boil, then add the shrimp and fish, cut into pieces. Pepper, salt, sprinkle with sugar and seasonings to taste. Thick seafood and tomato soup is ready!

Serve hot tomato soup with seafood, garnish with fresh parsley.

Bon appetit!

Milk (creamy) soup with seafood

The recipe below can be used to make seafood soup known as seafood milk soup or cream soup.

Ingredients:

• 1 liter of milk
• 500 g seafood cocktail (frozen)
• 500 g cream (33% fat)
• 125 g sour cream (40% fat)
• 2 pcs. onion
• 1 st. a spoonful of butter
• 1 st. a spoonful of flour
• fresh herbs
• pepper, salt - to taste

Cooking method:

Frozen seafood soup has an exquisite taste if cooked with milk, sour cream and cream.

Defrost the seafood mixture. Peel the onion, finely chop and lightly fry in butter. Add flour, saute, stirring constantly, for 3-4 minutes. Then add sour cream and cream, mix and cook for about 5 minutes until thickened.

Pour the milk into a saucepan, bring it to a boil and leave it on low heat. Put seafood in it, cook for 2-3 minutes. After that, carefully introduce the prepared mixture into the milk soup, boil until thickened. Pepper and salt the seafood soup to taste.

Before serving, decorate a plate with creamy soup with seafood with fresh herbs.

Bon appetit!

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Until recently, seafood soup was considered a delicacy, served in miniature portions in elite restaurants. Today, this delicious food has become available to everyone. And we leave the problem of choosing the best cooking recipe to you!

What is Classic Seafood Soup? This is, first of all, exquisite ease of preparation, richness and nutritional value of food. These are the ancient principles of Japanese cuisine, in which the gifts of the underwater world have gained almost cult significance.

Composition of ingredients:

• zucchini and daikon - 40 g each;
• miso paste - 4 tbsp. l.;
• Tsuyu sauce (to taste);
• shimiji and shiitake mushrooms - 10 g each;
• dashi powder - 2 tsp;
• dried seaweed - 20 g;
• salmon fillet - 150 g;
• Chinese salad - 5 g;
• cheese "Tofu" - 150 g;
• onion feather bunch;
• shichimi spices;
• bulb.

Cooking method:

1. The basis of Japanese soup is miso broth. To obtain it, soak dry algae for 2 hours so that they swell, then cut them into short strips.
2. Pour 600 ml of filtered water into a saucepan, heat it to a boil, add dashi powder. Stir the liquid until smooth, reduce the heat.
3. Cut the cheese into pieces. Miso paste is diluted with a ladle of broth, the resulting mixture is sent to the soup. Thoroughly mix the composition, immediately reduce the heat to a minimum. Add pieces of Tofu, seaweed, portions of diced salmon. After 3 minutes, we finish cooking.
4. Pour the miso broth into bowls, put the pieces of fish, mushrooms, and vegetables: chopped green onions, daikon, lettuce, zucchini.

Season the seafood soup with Tsuyu sauce, decorate with fresh cilantro.

Creamy flavor

Cooking a tender creamy soup with seafood. Pleasant taste and mouth-watering design made the dish a frequent guest on our table.

List of components:

• shrimp (including several large individuals) and mussels - 150 g each;
• potatoes - 4 pcs.;
• olive oil;
• fresh cream - 180 ml;
• wine (preferably dry or semi-sweet) - 200 ml;
• leek - 1 pc.;
• salt, dill.

Cooking order:

1. Wash and clean vegetables. We cut the potatoes into small cubes, chop the light part of the leek into rings. We pass the products in a saucepan with olive oil over low heat. Season with a pinch of salt.
2. When the vegetables acquire a golden hue, pour in up to 200 ml of drinking water. We heat the food to a boil, add the potatoes, boil until tender.
3. We place the contents of the pan in a blender bowl, break it to a puree state, transfer it to a separate bowl. Pour cream and wine here, continue cooking.
4. Thawed seafood is well washed, cleaned, quickly fried in oil until pink. If desired, chop the mussels and shrimp with a kitchen appliance or put them whole in the soup. We are waiting for a new boil, turn off the fire.

Pour the food into deep bowls, decorate with pre-boiled large shrimp, basil leaves, and other herbs.

Cheese first course

Cheese soup with seafood can be recognized as the most popular dish in terms of ease of preparation, the availability of the food components used, and the sophistication of its appearance.

Required Ingredients:

• shrimp in shell - 350 g;
• processed cheese - 240 g;
• potatoes - up to 400 g;
• bay leaf, peppercorns, juice of a quarter of a lemon;
• pitted olives - 6 pcs.;
• seasonings and spices (curry, ginger, grated nutmeg, turmeric);
• greenery.

Cooking steps:

1. Boil the peeled potatoes until soft in slightly salted drinking water. We drain most of the liquid, break the tubers with a submersible blender, dilute the puree with the left broth. Add shavings of finely grated cheese, mix the composition again with a kitchen apparatus.
2. We lower the thawed and washed shrimp into boiling water. Add a little salt, bay leaf, a few peppercorns, juice squeezed from a quarter of a small lemon. Boil the products for no more than 3 minutes from the start of a new boil. Overcooked crustaceans will become tough and tasteless. Always keep this rule in mind!
3. We clean the shrimp from the shells (we leave a few individuals for decoration), coarsely chop the fish meat, lower it into the soup. We attach part of the grated nut, chopped ginger, a pinch of curry. Boil the composition, after a minute turn off the fire.

Pour the cheese first course into bowls, decorate with large shrimp, olives, parsley sprigs.

Thai soup "Tom Yum"

Very interesting variant of soup with seafood. The food has such a pronounced taste that it is remembered from the first spoon and for life!

Grocery list:

• galangal (perennial root);
• bulb;
• lemongrass (spicy herb with lemon flavor);
• lime fruit;
• shrimp - 300 g;
• fish sauce - up to 100 ml;
• garlic cloves - 2 pcs.;
• oyster mushrooms - 450 g;
• cilantro, chili pod.

Cooking process:

1. We lower the frozen shrimp for 5 minutes in boiling water, take it out, remove the blue veins (intestines) from the backs, put it on a plate. We return the shells back, cook for another ten minutes.
2. We beat off the lemongrass with a culinary mallet. Finely chop the peeled onion and garlic cloves. Chop the galangal into small pieces. We tear the mushroom caps with our hands into pieces of arbitrary shape.
3. Fry onion and garlic in oil, break the resulting composition in a blender bowl. We filter the fish broth, put galangal, lime leaves, chopped lemongrass into it. Boil soup ingredients for up to 10 minutes.
4. Add fish sauce to the dish. In no case do not change it to a soy product. The taste of the dish will be completely different! Add oyster mushrooms, cook for another 5 minutes, then squeeze lime juice.
5. Now we load the “tired” of waiting shrimp, sprinkle the food with a lot of chopped cilantro. We try the broth for salt and pepper.

Tom yum soup has such bright food shades that the aftertaste left from them is felt for many hours.

How to cook fish soup

This dish was once invented by Marseille fishermen. Gradually, a simple seafood ear gained the same worldwide fame as a French baguette, creme brulee or croissant.

Component set:

• sea ​​scallops - 70 g;
• squid - 250 g;
• olive oil - 40 ml;
• mussels, peeled - 300 g;
• tomatoes - 3 pcs.;
• potatoes - 4 pcs.;
• fish fillet (optional) - 1 kg;
• large shrimp - 270 g;
• onion - 2 pcs.;
• garlic cloves - up to 5 pcs.;
• lemon juice;
• small fish - 300 g;
• sweet carrots;
• saffron, bay leaf, herbs.

Cooking technology:

1. The traditional Marseille fish soup was prepared without potatoes, so we use the root crop cut into slices according to preferences.
2. We clean, gut and rinse well a set of small fish, pour it with lemon juice, leave for a quarter of an hour. Separated tails, heads and fins are placed in boiling drinking water, boiled for 20 minutes, then removed and discarded.
3. Fish fillet, like other seafood, finely chopped, sent to strained broth, cook for 10 minutes. We remove the pieces from the pan, leave them in a plate, pass the liquid composition of the food through a sieve again.
4. Slice peeled carrots and onions. Grind the garlic cloves, chop the tomatoes into small slices. Pass the vegetables until soft, put in a clean bowl for cooking fish soup, adding saffron, bay leaf, potatoes (optional).
5. Pour the ingredients of the soup with a fish soup, boil the products until tender, leave the dish to infuse for 20 minutes.

We take out the fillet pieces from the pan, put the portions in serving plates, add the broth, sprinkle with chopped herbs. Fragrant seafood soup is ready!

From a sea cocktail

There are different variations in the preparation of seafood first courses. We select the desired composition of the assortment and with pleasure create a delicious fish soup.

List of ingredients:

• onion turnip - 120 g;
• olive oil - 50 ml;
• parsley root (5 cm), celery stalk - 230 g;
• potatoes - 250 g;
• tomato paste - 220 g;
• garlic cloves - 2 pcs.;
• chilli;
• seafood cocktail - 1 kg;
• sweet carrots - 100 g;
• bay leaf, saffron;
• cherry tomatoes - 5 pcs.;
• wine (preferably dry) - 120 ml;
• salt pepper.

Cooking method:

1. To get a tasty and rich soup, we use a sea cocktail, in which we include different types of fish: pangasius, shrimp, squid, mussels, tilapia, small octopuses, and other inhabitants of the underwater depths, which are in abundance on store shelves.
2. Pour 2 liters of filtered water into an enameled pan, lower the washed onion with the husk, peeled carrots, parsley root, celery stalk.
3. Boil vegetables for up to 45 minutes, then filter the broth, place the sliced ​​\u200b\u200bpotatoes, cook until soft.
4. Finely chop the onion, parsley and celery roots, garlic cloves, chili pepper (remove the tail and seeds). Saute vegetables until transparent in olive oil. Add assorted seafood, cherry tomatoes cut into halves, a pinch of saffron. Pour in the wine, salt the food, simmer for 10 minutes.
5. We spread the contents of the pan in a bowl with cooked potatoes, cook for another 5 minutes.

At the finish, we give the food time to brew.

We spread the thick part of the food in a portioned plate, then pour the fragrant broth. This is the oriental etiquette of serving the first course!

Tomato soup with seafood

This dish is an Italian variation on the theme of fish soup, which has never been in the traditional cuisine of the country. Delicious "idea" of talented chefs turned into a sumptuous meal!

Required products:

• vegetable broth - 700 ml;
• cognac - 20 ml;
• oregano - 2 tbsp. l.;
• butter (butter and olive) - 50 g each;
• white fish fillet (to taste) - 350 g;
• tomatoes - 5 pcs.;
• peeled shrimp - 450 g;
• fresh cream (fat content 35%) - 200 g;
• garlic cloves - 2 pcs.;
• salt, pepper mixture.

Cooking features:

1. We wash the fish fillets, boil for a quarter of an hour with the addition of salt, after which we take out the product, divide it into large pieces, leave it in a separate bowl.
2. Stew in a saucepan in olive oil, peeled, sliced ​​​​tomatoes. Add chopped garlic along with oregano, pour the products with broth, cook for 15 minutes under a lid over low heat. Puree the finished soup base with a blender until puree.
3. Fry thawed and washed shrimp for up to 3 minutes in butter, add cognac. After the start of boiling, we warm up the products for a short time, send them to the saucepan to the base of the dish. We also introduce cream here, season the food with salt and pepper, after 2 minutes turn off the fire.





Composition of ingredients:

• lime or lemon - ½ fruit;
• shrimp - 150 g;
• champignons - 200 g;
• chicken fillet - 1 pc.;
• carrot;
• coconut milk - 450 ml;
• onion - 2 pcs.;
• chili pod;
• ginger root - up to 5 cm;
• cilantro, salt, parsley.

Meal preparation:

1. Cut the washed chicken fillet into pieces up to 2 cm, place in a saucepan, pour 1.5 liters of filtered water. Heat to a boil, be sure to remove the foam.
2. We clean the vegetables, chop the carrots into strips, finely chop the onion, dip the products into the broth.
3. We divide the mushrooms into thin slices, send them to the rest of the soup components after the start of a new boil. Season the food with salt, add a chopped chili pod (remove the tail and seeds), a grated piece of ginger root. We continue cooking for another 15 minutes.
4. Now it's time for coconut milk. Pour it into a pot with food, add lime juice, a little zest from a citrus fruit, omit the shrimp. Boil the dish for no more than a minute, season with herbs, leave to infuse on the stove.

It is impossible to convey in words the bouquet of impressions that we get from soup with coconut milk. It must be tasted, feeling all the food shades of the components combined in the dish.

Seafood soup is the case when the fashion for exotic culinary masterpieces provided our bodies with the necessary substances and trace elements. We use the gifts of the seas and oceans, while there is such an opportunity!

Seafood is gaining more and more space on the home table. There are many reasons for this: they are extremely healthy, taste good and give room for culinary imagination. Seafood soup is a palette of flavors that gourmets will appreciate.

Not a single day is complete without liquid hot, moreover, if there are children in the family. The usual grandmother's soups are boring, and the housewives are trying to diversify the menu. Seafood is just the secret that will greatly expand the book of favorite family recipes. At the same time, mothers do not have to spend more time.

Seafood is rich in proteins, iodine, rare fats, vitamins and minerals. In the human diet, these products are simply necessary, as they have a beneficial effect on health.

The principle of cooking "sea" soups is similar: you need a rich broth from fish, vegetables, or dairy products.
Puree lunch is prepared using a meat grinder or blender.

Seafood is interchangeable in taste.
Frozen semi-finished products, which are full in stores, or fresh delicacies are suitable for use.
Do not spare greens and spicy herbs that will complement the fish menu with aromas.
Soups are cooked quickly, so of course you will have time for an unexpected visit of guests.

Creamy mussel and corn soup

Seafood soup is often cooked only with shellfish, as they are combined with different foods. They prepare thick tomato soup, cheese soup with seafood.

• Mussels in their own juice - 300 grams
• Light light wine - 200 ml.
• Bay leaf
• Half a liter of milk or cream
• One onion and one carrot
• 1 celery stalk

We cook mussels in alcohol. If large clams confuse the shape, aesthetically cut into pieces.
Carrot, celery and onion cut into medium-sized squares. In this form we pass in oil.
Pour the corn into the liquid along with canning juice and cook for a while. We leave the broth, and pour out most of the corn to fry vegetables, still hold it on the stove.
After that, grind the mixture in a blender and combine with the broth. In addition, pour in milk and put dry herbs. Bring the seafood cream soup to a boil, only then put the mussels and the rest of the corn grains into it. Serve with toasted wheat bread.

Creamy shrimp and corn soup

• can of canned corn
• 2 tbsp flour
• 100 grams of butter
• Shrimp without shell
• 2 glasses of milk
• Salt, herbs and spices

Let's start cooking seafood soup with corn. Grind in a blender to a soft mass, add water and boil.
We fry the flour in a pan, pour in hot milk, we get a thick liquid.
Bring to 100 degrees, combine with corn broth. Cook, stirring, so as not to burn.
Reduce the temperature and cook the dish already with shrimp for 7-10 minutes. At the end, put a piece of butter, spices, fresh herbs.

Creamy shrimp soup with asparagus

• Vegetable broth - 750 ml.
• Green asparagus - 500 grams
• 3 shallots
• 50 grams of butter
• 125 ml. cream - 3 tbsp.
• Light white wine
• Shrimp - 100 grams
• From spices: white ground pepper, nutmeg, salt

Take the lower part of the asparagus stalks, divide into quarters, and discard the hard top. Chop shallots into a cube. Fry both ingredients. When the onion turns golden, pour in the broth and simmer closed.
We beat the already prepared boiled vegetables in a blender, add the dairy product, spices and alcohol, simmer again for 15 minutes.
Shrimp fried in butter. When the puree soup is poured into plates, put the seafood on top and try the homemade masterpiece.

Creamy scallop soup with leek

• Boiled-frozen scallop meat - 200 gr.
• Butter
• Heavy cream - two cups
• chopped dill
• Leek - 700 grams
• Lemon and salt

Cook the leek until soft, twist together with the scallops in a blender. The resulting thick slurry is mixed with cream and boiled. Put a piece of butter, a fresh sprig of greens and a lemon slice in portioned dishes.

Italian tomato soup with seafood

• Tomatoes in their own juice - 300 grams
• 1 tomato and onion
• Salmon - 300 grams
• Mussels - 150 grams
• Shrimp - 150 grams
• Squid - 150 grams
• Celery stalks - 1-2 pcs.
• Liter of water
• Olive oil
• For seasoning: basil, pepper, a mixture of herbs.

From the limbs of the salmon, we cook the broth for tomato soup with seafood, and leave the fillet.
Saute the onion until fragrant.
In a blender, we twist the base for the soup: tomatoes, fried onions, celery, fresh tomato and seasonings.
Mussels and shrimps are fried in oil. We cut the salmon pulp into cubes, the squid pulp into thin strips.
Pour mashed potatoes into fish broth, distribute evenly, add seafood. One moment and we will treat the guests, sprinkled with dill.

Tomato soup with seafood and cheese

• Liter of water
• Dry white wine - 100 ml.
• Olive oil - 50 gr.
• Hard cheese - 100 gr.
• Tomatoes in own juice - liter
• 1 onion and carrot
• Shrimps - 400 gr.
• Lemon
• Sugar - tsp
• oregano

We chop vegetables and stew in olive oil. Add lemon juice, spices and wine. Keep on fire for 7 minutes, pour in the tomatoes and grind in a blender until puree.
Dilute the puree with water and cook for 20 minutes under the lid. The hot base is ready, and the shrimp are baked separately in the oven. We spread it on a plate on top, sprinkle the tomato soup with seafood with cheese chips.

Seafood soup "Sea cocktail"

• Sea cocktail - half a kilogram
• Butter - 50 grams
• 2 celery stalks
• 1 bell pepper and onion
• handful of flour
• 2 cups milk and cream
• Chicken broth - half a cup
• Dried thyme, nutmeg, salt and pepper

Soup from a sea cocktail is cooked quickly and easily. Fry seafood in butter and set aside.
On the remaining oil, continue to fry finely chopped celery, onion and pepper. We achieve the softness of vegetables, mix with flour and other products. We cook our hearty first dish until it thickens. Now pour a sea cocktail into it. Serve to the table when the broth is a little infused.

Tomato soup with shrimps

• Tomatoes in their own juice - 800 ml.
• Shrimps - 340 grams
• Celery - 180 grams
• Leek - 110 grams
• Pinch of hot pepper
• 3 garlic cloves
• Cumin, cilantro, spices for seafood
• Olive oil
• Finely chop the pepper, onion and celery so that the juice comes out.

Cooking method

This dish is called “Seafood Tomato Soup”, because the shrimps are easily changed for other types of marine life: scallops, mussel meat, fish, squid.
Grind fresh tomatoes into puree or replace with tomato juice.
Stew juicy vegetables over medium heat, add seasonings, garlic, hot peppers. If there is not enough liquid, do not let it fry, it is better to add water.
Pour the tomato puree into the finished passivation and dilute with water to the desired consistency. Bring to a boil until foam appears on top. Throw out the shrimp. Shrimp cooking time - 5-7 minutes. Add chopped greens and continue to heat the soup. Turn off the heat and let the soup brew. After 10 minutes, serve the finished dish, not forgetting to put a slice of lemon in the plates.

Tomato soup with rice and seafood

• Half cup long grain rice
• Canned tomatoes - 700 grams (or 5 fresh)
• Chicken broth - 2 cups
• Seafood - 300 grams
• Celery - 2 stalks chopped
• Half an onion (chopped)
• Carrots (shredded)
• Olive oil - 2 tbsp.
• Basil

Saute celery, onions and carrots in oil until soft. Add rice and simmer for a few more minutes. Pour canned tomatoes here, or peel fresh tomatoes, cut and put to stew. The last ingredient in the process is the broth. Pour in and cook for 20 minutes.
After that, add the semi-finished fish or shellfish, continue to cook over low heat. When the meat ingredient brightens, remove the finished treat from the stove. Basil will add an original taste to a hot dish.

Bouillabaisse

• Sea fish - 2 kg.
• Fennel - 1 pc.
• 3 tomatoes
• 3 garlic cloves
• Leek - 3 pcs.
• Water - 2 liters
• Celery - 2 stalks
• Bouquet garni

Cooking

The more fish parts in the broth, the better the result. We cut off the heads and tails of the fish, prepare a rich broth.
Fennel, tomatoes, sliced ​​onions and garlic are fried to become softened.
We put the vegetable filling of the soup into the strained broth, salt, pepper, put a bouquet of garni, cook for 15 minutes. At the same time, add the pieces of fish.
Bouillabaisse should be eaten immediately, piping hot.

Soup with salmon and sea cocktail

• Packing of prefabricated seafood - 200 grams
• Salmon - half a kilogram
• Heavy cream - to taste
• A couple of sprigs of basil
• Ground black pepper and salt

Description of preparation

Soup from a sea cocktail begins to prepare with the preparation of the broth. Cook a piece of salmon for 15 minutes. Remove the fish, put a sea cocktail in the broth and keep it in boiling water for 3-5 minutes. Cut the salmon into pieces and return to the soup again. Salt, pepper, pour chopped basil. Other branches of spices will do. And the brighter their taste, the richer the taste sensations.
We wait another 10 minutes and pour in the cream. Let stand and a light lunch is ready. If you want a more substantial and satisfying, add potatoes, rice or pearl barley. The ear is cooked according to the same principle.

Cheese soup with seafood

Creamy soup with seafood due to turmeric turns out to be sunny and will cheer you up in winter.
Add ingredients in the order described in the recipe.
Ingredients

• Liter of water
• Processed cheese - 4 packs
• Package of prefabricated seafood - 400 grams
• 2 potatoes
• Bulb
• Turmeric, saffron, ground white pepper
• Greens to taste
• Vegetable oil

We wash the seafood packaging and remove the ice. Simmer in a frying pan in a small amount of water for 5 minutes until boiled. Pour more oil and fry. Sauté the chopped onion separately. We boil water in a saucepan. As soon as bubbles appear, pour the grated cheese into the liquid. It is important to stir monotonously so that the cheese mass disperses and becomes homogeneous, without lumps. The next step is potatoes. Cut into strips and cook in the cheese mass until tender. Add fried onions, spices, salt. At the end, put the seafood in the soup, immediately turn off the stove and close the lid. We insist 15 minutes and
pour into bowls. Do not forget the green twigs that will give seafood
unforgettable aroma. The first course based on seafood is best suited
crackers for a bite. Therefore, do not be lazy to fry the pieces in butter
or, having shown skill, cook garlic croutons.

Seafood dishes add sophistication to any table. And soups from the inhabitants of the sea and ocean depths are incredibly light, satisfying and healthy. There are a lot of recipes for such soups - from spicy Asian ones to New England fish stews. Let's cook Norwegian seafood soup. It does not require much time, and the necessary ingredients are not so exotic.

• Water - 3-4 l;
• Salmon - 500 g;
• Seafood (shrimp, scallops, mussels, octopus) - 450 g;
• Onion - 1 pc.;
• Carrots - 1 pc.;
• Potatoes - 2-3 pcs.;
• Processed cheese - 3 pcs.;
• Sweet pepper - 1 pc.;
• Bay leaf - 2-3 leaves;
• Parsley or celery root to taste;
• Allspice to taste;
• Greens to taste.

For the broth, we take the salmon fillet, bring to a boil and boil a little, since the salmon boils quickly, you need not to overdo it with cooking and get the fish out of the broth in time. For a special piquancy at the beginning of cooking, add grated celery or parsley root. We filter the finished broth through a sieve to remove boiled pieces of fish, foam, etc. - we need a clear broth.

We rub the processed cheeses on a medium grater, carefully separate them and send them to the boiling broth, stirring until the cheeses are completely dissolved.

At the same time, saute finely chopped onion until golden brown.

Grated carrots, add to the pan to the onion, fry until the carrots are soft.

We cut the potatoes into cubes and throw them into the broth, add the roasted onions and carrots there.

Seafood fry in a pan, drain the water and add seasonings to taste. It is worth noting that all seafood is very delicate and the thermal processing time should be minimal.

Pour the seafood mixture into the pan, add the chopped salmon, which was originally cooked in the broth, salt, add allspice, bay leaf.

Until recently, seafood soup was considered a gourmet dish that could only be found on the menu of expensive restaurants. With the advent of affordable frozen seafood by weight, more and more housewives are trying to cook such a soup at home. In addition to the unusual and very rich taste, seafood soup is famous for its speed of preparation, because the main ingredient does not require additional processing and seafood reaches full readiness in just a few minutes in boiling water.

Do not forget that seafood is quite allergenic. This fact should be taken into account when preparing this soup for the family circle, where there are those suffering from allergic reactions, as well as young children and women who are breastfeeding.

The main ingredient of the soup is seafood, but not the usual fish for us, but mussels, small octopuses, shrimps and squids. Most often in stores you can find frozen assorted seafood, which are the best suited for cooking the first course. Do not be afraid that several types of seafood are mixed in one package; in the end, the components of this assortment will perfectly complement each other in taste and aroma. If the sight of octopus tentacles in the finished dish causes horror, and mussels do not like the taste - you can simply exclude them from the sea platter, the taste of the finished dish will be amazing in any case.

For those who fundamentally do not use frozen foods, as well as to speed up the preparation of the dish, we can recommend sea cocktails in brines, they are added at the very end of cooking. If desired, you can add the seafood brine itself to the soup, then the dish will turn out with a pleasant salty sea taste.

On the shelves of shops you can find seafood in oil with the addition of various herbs and spices. Such sea cocktails are less desirable for cooking. Due to the large amount of oil in which seafood was marinated, the soup turns out to be very fatty and quite high in calories.

How to cook seafood soup - 15 varieties

The most delicate and very fragrant creamy seafood soup will be a light, hearty dinner for the whole family.

Ingredients:

• Seafood - 100 grams
• Salmon - 160 grams
• White wine - 50 grams
• Cream - 30 milliliters
• Carrot - 20 grams
• Leek - 20 grams
• Celery - 20 grams
• Garlic - 1 clove
• Parmesan - 30 grams
• Fish or meat broth - 150 milliliters

Cooking:

We throw coarsely chopped pieces of salmon into the boiling broth, while the fish is cooking, you can make a roast. To do this, finely chopped carrots, along with seafood, leeks, celery and garlic, fry until tender, about five minutes. Fill the roast with white wine and wait three minutes for the alcohol to evaporate. Pour the cream into the zazharochka, salt and pepper, mix thoroughly. Add fried salmon, grated parmesan to the finished salmon and let the soup cook for another three minutes.

For spicy lovers, this soup will be a godsend, and thanks to chili peppers and dried garlic, the taste of seafood will be revealed from a new side.

Ingredients:

• Seafood cocktail - 250 grams
• Rice - 100 grams
• Tomatoes - 100 grams
• Potato - 100 grams
• Carrot - 50 grams
• Lemon juice - 50 milliliters
• Soy sauce - 10 milliliters
• Water - 1 liter
• Chili pepper - 1 piece
• Spices - dried garlic, salt

Cooking:

Throw chopped carrots, potatoes, garlic and washed rice into boiling water. Salt. Cook until the vegetables and cereals are ready for 20 minutes. Next, cut the tomatoes and chili peppers into small pieces, lay them in the soup. Then add lemon juice, soy sauce and seafood. Cook for another 20 minutes. Five minutes before cooking, season the soup with dried garlic. You can decorate the finished dish with parsley, green onions and mussels.

A light and refreshing seafood soup that will help keep you energized and in a good mood for the whole day!

Ingredients:

• Seafood - 500 grams
• Tomatoes in own juice - 1 can
• Onion - 1 piece
• Garlic - 2-3 cloves
• Carrot - 1 piece
• Celery - 5 stalks
• Potatoes - 3 pieces
• Spices - thyme, mint, salt. pepper

Cooking:

Cut the onion into half rings, fry in vegetable oil. Then we rub the carrots, chop the celery and garlic, send them to fry to the onions. We clean the tomatoes from the peel and grind in a blender. We cut potatoes. Pour a liter of boiling water into the pan, spread the resulting frying, tomatoes with juice, potatoes. Cook until the potatoes are tender for about twenty minutes. Add thawed seafood to the soup. Season the soup with spices and cook for another 5-7 minutes.

If there is no blender at hand, then you can simply grate the tomatoes on a coarse grater, after freeing them from the skin.

This soup can really make your head spin, but not from the wine in its composition, but from the delicious aromas that hover around the kitchen during its preparation.

Ingredients:

• Assorted seafood - 700 grams
• Celery - 200 grams
• Onion - 1 piece
• Tomato paste - 200 grams
• Potatoes - 2 pieces
• Carrot - 1 piece
• Parsley root - 1 piece
• Bulgarian pepper - 50 grams
• Dry white wine - 100 milliliters
• Salt pepper

Cooking:

We chop onions, carrots, celery and parsley root, pour water and leave to cook over medium heat for 45 minutes. From the resulting vegetable broth we take out the vegetables and fill it with thawed seafood, which we leave to cook for another 40 minutes. Fry bell pepper with onion and tomato paste for 10 minutes. Add the roast, chopped potatoes, salt, pepper, wine to the seafood. We continue to cook the soup for 40 minutes. At the very end of cooking, add a teaspoon of wine vinegar. Allow time for the soup to cool before serving.

This soup got its name for the similar principles of serving the finished dish, and if you are delighted with the traditional lagman, this dish will definitely not disappoint you.

Ingredients:

• Salmon - 200 grams
• Shrimps - 200 grams
• Potatoes - 4 pieces
• Carrot - 1 piece
• Onion - ½ onion
• Noodles - 100 grams
• Spices - salt, pepper, dill, bay leaf

Cooking:

Fill the pan with three liters of water and put on fire. We cut the potatoes into cubes and lay them to cook in a pan. In a small saucepan, boil the shrimp in salted water with the addition of dill - after boiling, cook for 5 minutes. From chopped onions and chopped carrots we make frying. We spread the frying to the potatoes, sprinkle with seasonings and add soy sauce. We clean the finished shrimps from the shell, cut the salmon into small squares and put the seafood in the soup. Cook the dish for another 10 minutes. While the soup is cooking, prepare your favorite noodles. The finished dish is served in this way: noodles are laid out on the bottom of the plate, the base of the soup is on top and everything is poured with broth.

Super diet soup, very easy to prepare and requires a minimum of time.

Ingredients:

• Assorted frozen seafood - 1 pack
• Onion - 1 piece
• Carrot - 1 piece
• Celery - 1 stalk
• Cauliflower - 1 head
• Salt pepper

Cooking:

Defrost seafood. Chop onions, celery, chop carrots and make roasted vegetables. Separate the cauliflower into florets and chop if necessary. In boiling water, lay out seafood, frying and cauliflower. Salt, pepper. Cook until done for 25-30 minutes.

It is already impossible to imagine our usual diet without cheese soups, and to diversify it, you can cook this delicious dish!

Ingredients:

• Seafood - 500 grams
• Potatoes - 3 pieces
• Onion - 1 piece
• Carrot - 1 piece
• Celery - 2 stalks
• Processed cheese - 250 grams
• Salt pepper
• Greens for decoration

Cooking:

From chopped onions, celery and chopped carrots, we will make a roast for soup. Cut potatoes into cubes. We spread the cheese in boiling water and wait for it to completely dissolve. We add the broth. Add potatoes, fried. Cook for 15 minutes, then pepper. Add seafood to the almost ready soup and continue to cook for 7 minutes. Cooked soup can be garnished with fresh herbs.

For this soup, it is better to choose cheese that dissolves well in water - Prezident, Viola, Hohland, and so on. Opt for classic creamy or shrimp flavours.

An unusual combination of seafood and mushrooms is quite rare in recipes, but this dish can impress with its harmonious taste and delicate texture.

Ingredients:

• Shrimps - 200 grams
• Potatoes - 2 pieces
• Leek - 1 stalk
• Carrot - 1 piece
• Champignons - 400 grams
• Processed cheese - 400 grams
• Parsley - 1 bunch
• Spices - salt, pepper, nutmeg

Cooking:

Cut the leek, mushrooms and fry them in a hot frying pan with oil. Add cleaned shrimp. We continue to fry for three minutes. We lower the frying into boiling water. Cut potatoes and carrots into cubes. Dip the vegetables in the soup. Salt, pepper, add nutmeg. After 15 minutes, put melted cheese in the soup and wait for it to dissolve completely, on average 5-10 minutes. We decorate the finished dish with fresh herbs.

Seafood in this soup is just going wild, because in addition to seafood, it also includes seaweed. The dish is not only tasty, but also healthy.

Ingredients:

• Seafood - 400 grams
• Seaweed - 400 grams
• Rice - 100 grams
• Boiled eggs - 2 pieces
• Onion - 1 piece
• Soy sauce - 3 tablespoons
• Garlic - 4 cloves

Cooking:

Wash the seaweed and cut into medium pieces. Cut the eggs into rings. Onion cut into half rings. Finely chop the garlic. Put rice in boiling water and let it boil for 20 minutes. Add seafood, seaweed, eggs, onions, garlic, soy sauce to the finished rice. Let the dish boil for another 5-7 minutes. Soup should be infused for 30 minutes before drinking.

Even the usual gazpacho can be given a touch of sophistication with the help of seafood! This soup is perfect for hot summer days, as well as for celebrations.

Ingredients:

• Shrimps - 500 grams
• Onion - half head
• Tomatoes - 6 pieces
• Cucumber - 1 piece
• Bulgarian pepper - 2 pieces
• Tomato juice - one and a half glasses
• Wine vinegar - 2 tablespoons
• Spices

Cooking:

Fry the shrimp on both sides for three minutes. Grind onions, tomatoes, cucumbers and peppers in a blender. The resulting puree is mixed with tomato juice, vinegar and spices to your taste. Decorate the finished soup with fried shrimp.

The optimal soup for any budget and taste preferences, its ingredients do not contain expensive products, and it really cooks very quickly.

Ingredients:

• Frozen seafood - 500 grams
• Fillet of any fish - 300 grams
• Rice - 100 grams
• Onion - 150 grams
• Garlic - 3 cloves
• Salt pepper

Cooking:

Boil rice until tender. Chop onions and fish, fry these products. In boiling water we send the finished frying, seafood, cook for 2-3 minutes. We send rice to the soup, continue to cook for a couple more minutes. At the end of cooking, add the garlic passed through the press to the soup.

Of course, this recipe can be attributed to culinary masterpieces, because such a successful combination of products still needs to be looked for.

Ingredients:

• Seafood - 350 grams
• Cod fillet - 200 grams
• Mixture of frozen vegetables - 200 grams
• Potatoes - 3 pieces
• Onion - 1 piece
• Tomato - 3 pieces
• Garlic - 1 clove
• Spices - saffron, bay leaf
• Fish broth - 1 liter

Cooking:

Heat up the fish broth, add saffron and bay leaf. Let's make a roast of garlic and onions. Let's release the frying into a boiling broth. Cut the potatoes into large pieces and let them go into the soup. Cook until potatoes are half cooked for 10 minutes. Next is the turn of frozen vegetables. Bring the soup to a boil, add the peeled tomatoes, chopped cod and seafood mixture. The soup cooks until the cod is white and firm, about 10 more minutes. The dish is ready!

To remove the skin from the tomato, you need to lower the tomatoes for a couple of minutes in boiling water. Then make cruciform cuts on the top of the tomato. The skin should easily separate from the pulp.

Seafood is such a versatile ingredient that even paired with pumpkin, you get a dish worthy of the most luxurious restaurants.

Ingredients:

• Seafood - 300 grams
• Pumpkin - 700 grams
• Celery root - 1 piece
• Potato - 500 grams
• Onion - 1 piece
• Garlic - 2-3 cloves
• Butter - 30 grams
• Cream - 200 grams
• Salt pepper

Cooking:

Boil until cooked peeled and diced vegetables: pumpkin, celery root and potatoes. This will take about 30-35 minutes. Do not drain water from vegetables. Saute onion with garlic in butter. Separately, fry seafood in butter. Add fried onion and garlic to the boiled vegetables. Salt, pepper. Puree the soup with a blender. Add cream. Mix the soup thoroughly again and put it on the stove until it boils. As soon as the soup boils, pour it into bowls, decorate with fried seafood on top.

Since childhood, we have known milk soup - milk with noodles. But this milk soup with seafood is for real gourmets. It's ready in minutes!

Ingredients:

• Frozen seafood - 350 grams
• Milk - 350 milliliters
• Cream - 150 milliliters
• Sour cream - 50 grams
• Onion - ½ heads
• Flour - ½ tablespoon
• Butter - ½ tablespoon
• Salt pepper

Cooking:

Defrost seafood. Bring the milk to a boil, if foam appears, then remove. Fry the onion in melted butter with the addition of flour. Add cream and sour cream, cook until thickened for 15 minutes. Mix seafood and creamy sour cream dressing with milk, bring to a boil, salt, pepper and boil for literally five minutes. Remove from heat and garnish with fresh herbs if desired. The soup is ready!

A very interesting soup, for the preparation of which it is worth a little tinkering with seafood, but the result will be worth it!

Ingredients:

• Shrimp large - 20 pieces
• Canned white beans - 1 can
• Celery - 1 stalk
• Onion - 1 piece
• Garlic - 2 cloves
• Fine breadcrumbs - 1 tablespoon
• Parsley - 5 sprigs
• Thyme - 2 sprigs
• Vegetable broth - 500 milliliters
• Spices - salt, pepper, thyme, bay leaf

Cooking:

Open a can of beans and drain off excess liquid. Finely chop the onion, garlic and celery, make a roast from these ingredients. Bring the broth to a boil, add the beans, bay leaf and thyme. Cook for 10 minutes, then grind with a blender. Bring the puree back to a boil. To make the shrimp breadcrumbs, combine breadcrumbs and finely chopped parsley. Roll the shrimp in the resulting mixture, spread them on a greased baking sheet and bake in the oven at a temperature of 200 degrees for 7 minutes. Arrange the finished soup-puree on plates and garnish with baked shrimp.