Until recently, seafood soup was considered an exquisite dish that could only be found on the menus 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 an unusual and very rich taste, seafood soup is famous for its quick preparation, because the main ingredient does not require additional processing and until full readiness seafood comes 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 fish we are used to, but mussels, small octopuses, shrimps and squids. Most often, in stores you can find frozen seafood assortments, which are perfect for preparing a first course. Do not be afraid that several types of seafood are mixed in one package, in the end result, the components of this assortment will perfectly complement each other in taste and aroma. If the sight of octopus tentacles in the finished dish is terrifying, and the mussels do not like to taste - they can simply be excluded from the seafood platter, the taste of the finished dish will be amazing anyway.

For those who fundamentally do not use frozen foods, as well as to speed up the preparation of a dish, you can advise 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 seafood taste.

On store shelves, you can find seafood in oil with the addition of various herbs and spices. These seafood 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 make seafood soup - 15 varieties

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
• Carrots - 20 grams
• Leeks - 20 grams
• Celery - 20 grams
• Garlic - 1 clove
• Parmesan - 30 grams
• Fish or meat broth- 150 milliliters

Preparation:

Throw coarsely chopped pieces of salmon into the boiling broth, while the fish is boiling, you can make frying. To do this, fry finely chopped carrots with seafood, leeks, celery and garlic 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 fry, salt and pepper, mix thoroughly. Add frying, 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 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
• Potatoes - 100 grams
• Carrots - 50 grams
• Lemon juice - 50 milliliters
• Soy sauce - 10 milliliters
• Water - 1 liter
• Chili pepper - 1 piece
• Spices - dried garlic, salt

Preparation:

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

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

Ingredients:

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

Preparation:

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

If you don't have a blender at hand, then you can simply grate the tomatoes on a coarse grater, having previously freed them from the skin.

Such a soup can really make your head spin, but not from the wine in its composition, but from the delicious aromas hovering around the kitchen during its preparation.

Ingredients:

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

Preparation:

Chop onions, carrots, celery and parsley root, fill with water and leave to cook over medium heat for 45 minutes. Remove vegetables from the resulting vegetable broth and season it with thawed seafood, which we leave to cook for another 40 minutes. Fry bell peppers with onions and tomato paste for 10 minutes. Add frying, chopped potatoes, salt, pepper, wine to seafood. We continue to cook the soup for 40 minutes. At the very end of cooking, add a teaspoon of wine vinegar. Before serving, the soup should be allowed to brew.

This soup gets its name from the similar principles of serving the ready-made dish, and if you are delighted with the traditional lagman, this dish will definitely not disappoint you.

Ingredients:

• Salmon - 200 grams
• Shrimp - 200 grams
• Potatoes - 4 pieces
• Carrots - 1 piece
• Onion - 1/2 onion
• Noodles - 100 grams
• Spices - salt, pepper, dill, Bay leaf

Preparation:

Fill the pan with three liters of water and put on fire. Cut the potatoes into cubes and put them to boil in a saucepan. In a small saucepan, boil the shrimp in salted water with the addition of dill - after boiling, cook for 5 minutes. We make frying from chopped onions and chopped carrots. Put the frying on the potatoes, sprinkle with seasonings and add soy sauce. We clean the finished shrimp 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 boiling, we prepare our favorite noodles. Ready dish 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 dietary soup, very easy to prepare and requires a minimum of time.

Ingredients:

• Assorted frozen seafood - 1 pack
• Onion - 1 piece
• Carrots - 1 piece
• Celery - 1 stalk
• Cauliflower - 1 head of cabbage
• Salt pepper

Preparation:

Defrost seafood. Chop the onion, celery, chop the carrots and fry the vegetables. Disassemble the cauliflower into inflorescences and chop, if necessary. Put seafood in boiling water, frying and cauliflower... Salt and pepper. Cook until tender for 25-30 minutes.

Without cheese soups it is no longer possible to imagine our usual diet, and in order to diversify it, you can cook this delicious dish!

Ingredients:

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

Preparation:

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

For this soup, it is better to choose a cheese that dissolves well in water - Prezident, Viola, Hohland, and so on. Give preference to the classic creamy taste or with shrimp flavor.

An unusual combination of seafood and mushrooms is rarely found in recipes, but this dish can amaze with its harmonious taste and delicate texture.

Ingredients:

• Shrimp - 200 grams
• Potatoes - 2 pieces
• Leeks - 1 stalk
• Carrots - 1 piece
• Champignons - 400 grams
• Processed cheese - 400 grams
• Parsley - 1 bunch
• Spices - salt, pepper, nutmeg

Preparation:

Chop the leeks, mushrooms and fry them in a hot skillet with oil. Add the peeled shrimp. We continue to fry for three minutes. Dip the frying into boiling water. Dice potatoes and carrots. We put vegetables in the soup. Salt, pepper, add nutmeg. After 15 minutes, add to the soup processed cheese and wait for it to completely dissolve, on average 5-10 minutes. Decorate the finished dish with fresh herbs.

Seafood in this soup is simply off scale, because in addition to seafood, it also includes seaweed. The dish turns out to be 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

Preparation:

We wash seaweed and cut into medium pieces. Cut the eggs into rings. Cut the onion 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 before use should be infused for 30 minutes.

Even familiar gazpacho can be infused with a touch of sophistication with the help of seafood! This soup is perfect for both hot summer days and celebrations.

Ingredients:

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

Preparation:

Fry the shrimps on both sides for three minutes. Grind onions, tomatoes, cucumbers and peppers in a blender. Mix the resulting puree with tomato juice, vinegar and spices of your choice. Decorate the finished soup with fried shrimps.

The optimal soup for any budget and taste preferences, in its ingredients there is no expensive products, and he is preparing very quickly indeed.

Ingredients:

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

Preparation:

Boil rice until cooked. Chop onions and fish, fry them. We send ready-made frying, seafood into boiling water, cook for 2-3 minutes. We send rice to the soup, continue to cook for a couple of minutes. At the end of cooking, add garlic passed through a 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
• Mix 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

Preparation:

Warm up fish broth, add saffron and bay leaf. Let's make garlic and onion fry. Let's release the frying into the boiling broth. Cut the potatoes into large pieces and put them in the soup. Cook the potatoes until 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 is cooked until the cod is white and hard, about 10 minutes more. The dish is ready!

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

Seafood is so universal ingredient that even in combination with pumpkin it turns out a dish worthy of the most luxurious restaurants.

Ingredients:

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

Preparation:

Boil peeled and diced vegetables until tender: pumpkin, celery root and potatoes. It will take about 30-35 minutes. We do not drain water from vegetables. On the butter fry the onion with garlic. Separately, fry seafood in butter. TO boiled vegetables add garlic and onion frying. Salt and pepper. Puree the soup with a blender. Add the cream. Stir the puree soup thoroughly again and put on the stove until boiling. As soon as the soup boils, pour it into plates, decorate with fried seafood on top.

We know from childhood milk soup- milk with noodles. But this milk seafood soup is for real gourmets. It takes a few minutes to prepare!

Ingredients:

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

Preparation:

Defrosting seafood. Bring the milk to a boil, if foam appears, then remove it. In melted butter, fry the onion 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, if desired, decorate with fresh herbs. 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:

• Large shrimps - 20 pieces
• White beans canned - 1 can
• Celery - 1 stalk
• Onion - 1 piece
• Garlic - 2 cloves
• Small breadcrumbs- 1 tablespoon
• Parsley - 5 branches
• Thyme - 2 sprigs
• Vegetable broth - 500 milliliters
• Spices - salt, pepper, thyme, bay leaf

Preparation:

Open a jar of beans and drain off excess liquid. Finely chop the onion, garlic and celery, make frying from these ingredients. Bring broth to a boil, add beans, bay leaf and thyme. Cook for 10 minutes, then grind with a blender. Bring the puree to a boil again. To make a shrimp bread mixture, combine the crackers and finely chopped parsley. Dip the shrimps in the resulting mixture, spread them on a baking sheet with greased butter and bake in the oven at 200 degrees for 7 minutes. Arrange the ready-made puree soup on plates and garnish with baked shrimps.

Text: Evgeniya Bagma

Seafood cream soup is a delicate, exquisite dish, which real gourmets will surely appreciate. This soup is also very healthy and easy to prepare.

Benefits of seafood cream soup

Seafood cream soup- a storehouse of easily digestible protein and a rich source of iodine. Seafood includes fish, shrimp, oysters, scallops, mussels, squid, crabs and other marine life. All these products contain fast-digesting protein, vitamin D and B vitamins, omega-3 and omega-6 acids, phosphorus, sulfur, sodium, magnesium, zinc and many others. dr. useful material.

Eating seafood cream soup just twice a week significantly increases the body's resistance to disease. Langoustines and langoustines are considered the lowest-calorie seafood. A large number of copper, zinc and potassium are found in lobsters. Shrimp perfectly satisfies hunger due to its rich protein content. Eating mussels has a positive effect on the complexion.

Seafood soups are present in many cuisines of the world - especially in the Mediterranean, Far Eastern, and southern. Seafood cream soup has a delicate texture, thin, refined taste, dressed with cream or milk. For these soups, you can use both fresh and frozen or canned seafood.

Seafood Cream Soup - Recipes

Cream soup from crab meat with corn.

Ingredients: 400g chicken breast, 2 glasses of water, 1-2 tablespoons. vegetable oil, 1 tbsp. grated ginger, 3 tbsp. wheat flour, 1 glass of heavy cream, 200g of crab meat, 200g of canned corn, 2 tbsp. soy sauce, salt, pepper.

Preparation: rinse the chicken, cover with water, bring to a boil, remove the foam and cook for about 20 minutes, cut the boiled meat into pieces, strain the broth. Heat oil, add ginger, after 2 minutes add flour, gradually add broth and cream, stir to thicken the soup. Cut the crab meat into pieces, add to the soup along with chicken fillet, cook for another 2 minutes. Add corn, soy sauce, salt, pepper, heat, remove from heat and let it brew.

Scallop cream soup with leeks.

Ingredients: 700g leeks, 400ml heavy cream, 160g canned scallops, salt, 30g butter.

Preparation: Boil the onion until cooked, cut the scallops into patches and chop with a blender along with the onions. Add cream, put on fire, bring to a boil, add salt. When serving, place a piece of butter in a bowl of soup.

Seafood cream soup.

Ingredients: 100g each of mussels, shrimps, scallops, squid rings, 500g heavy cream, 100g soft cheese, 150ml broth, salt, pepper.

Preparation: Rinse thawed seafood and chop finely, boil in boiling water until tender, strain the broth. Grind seafood with a blender, add cream and stir. Pour into a saucepan, add broth, crumble cheese, add salt, pepper, bring to a boil and remove from heat. Sprinkle with chopped herbs when serving.

For creamy seafood soup, you can serve croutons, croutons, sprinkle with grated cheese, herbs. Some of the seafood can not be chopped, but, for example, fried and served with them ready-made soup poured into plates.

Not all adults and even fewer children love fish soup... Parents have to make great efforts to cram such a useful but unloved product into their precious child. But with seafood soup with cream, everything is different - after trying the dish once, you will cook again and again, since after eating it there is simply no one indifferent.
In addition, it is easy to "hide" any amount of fish in its creamy content (after sorting out the bones). And the soup is prepared quickly, within half an hour.

Ingredients

Steps

1. There are no difficulties in preparing seafood soup, the only thing is that in a Redmond multicooker it will have to be done in three stages. The first (or second) step is to bring the cream to a boil in frying mode. Otherwise, there is a chance that they will curl up. Empty the multicooker bowl and place the vegetables in it.
2. Slice small cubes bow and Bell pepper, carrots in thin rings and save it all for 15 minutes on fry mode. If you are cooking for a child, then it is advisable to boil the carrots beforehand so that they become even softer.

   

3. Place cooked vegetables in a bowl and grind everything with a blender until smooth.

   

4. Pour 2 liters of water into a bowl, salt, squeeze half a lime and send seafood there, you may not even be thawed. It takes 15 minutes for the broth to boil under a closed lid. Do not forget about your favorite spices - they will transform the taste of the broth and add spicy notes. The only thing is that the undigested pieces of algae must be removed from mussels.

   

5. You can cook seafood in fish broth. The fish fillets are then deboned and also chopped in a blender. Thus, the taste of the soup is enriched and it is easy to feed fish to a baby who does not like it.
6. Pour the cream into the broth, add the vegetables and grate the melted cheese into it. While the soup is boiling under a closed lid, the cheese will have time to dissolve completely.

   

7. All you have to do is fill the plate, squeeze the rest of the lime into the liquid, pepper and enjoy the wonderful taste of the creamy seafood soup.

   

   Seafood soup with cream ready

Ingredients

• water 2 l.;
• frozen Seafood Cocktail 1 pack;
• potatoes 500 g;
• onion 1 pc .;
• olive oil - 3 tbsp l .;
• food salt - 1.5 tbsp. l .;
• ground black pepper 1.5 tsp;
• tomato paste 3 tbsp. l .;
• fresh herbs 1 bunch;

Cooking method

1. Seafood cocktail soup is very tasty and light (both in preparation and in taste), with a rich taste of seafood. Can be prepared for both lunch and dinner. So, for a start, it's tedious to put a pot of water on the stove and wait until it boils. Meanwhile, peel the potatoes and cut them into cubes.
2. As soon as the water boils, we send the potatoes to the pan.
3. Now let's move on to the main product - a seafood cocktail. Seafood cocktail on sale is usually found frozen. Therefore, it must be defrosted. For a seafood cocktail, very little time is needed for defrosting. Pour it into a saucepan or bowl with cold water and within 4-5 minutes the cocktail will completely defrost. Peel and finely chop the onion. Dilute tomato paste in 3 tablespoons of water. You will need olive oil for frying.
4. Put the pan on the stove and pour in the oil, put the onion. As soon as the onion becomes transparent, lay out the sea cocktail.
5. We mix. Add the diluted tomato paste. I have tomato paste homemade... Salt and pepper.
6. Mix everything thoroughly, then simmer for another 4-6 minutes.
7. Finely chop the greens (parsley and green onions).
8. We check the potatoes for readiness. If it falls apart when pressed with a knife, send the fried seafood cocktail and herbs to the pan. We mix. We taste the soup with salt. Add some salt if necessary. As soon as the soup boils, turn off the stove.
9. Let the soup brew for half an hour and can be poured into plates. Bon Appetit!

Ingredients

• seafood cocktail - 500 grams;
• sea ​​fish - 200 grams;
• dry white wine - 1 glass;
• water or fish broth - 500 ml.;
• heavy cream - 200 ml.;
• egg yolk - 1 pc .;
• salt, black pepper and other spices to taste;

Cooking method

1. Pour prepared seafood and fish with water and put on medium heat until boiling.
2. After boiling, pour wine into the broth and leave under an open lid to release alcohol vapors.
3. The total cooking time after boiling is about 10 to 15 minutes to keep the seafood soft and juicy.
4. Use a slotted spoon to catch pieces of fish and seafood, then strain the broth.
5. Beat the cream with a blender with yolk, gradually pouring in the broth and spices. Fish and seafood are added to the finished mixture.
6. Bring the finished seafood cream soup to a boiling point over low heat (no need to boil).

Creamy seafood soup

Ingredients

• 150 g seafood;
• 100 g shrimp;
• 1 tomato;
• 1 potato;
• 1 carrot;
• 50 gr. celery root;
• 3 tablespoons of green peas;
• a few sprigs of basil and parsley;
• 200 ml. cream;
• 3 tablespoons of the finest vermicelli;
• ginger, pepper, salt;
• nutmeg, aromatic herbs;

Cooking method

1. We call seafood everything edible that is mined in the world's oceans, except for vertebrates. This includes crabs, squid, lobster, octopus, shrimp, shellfish.
2. Do not defrost them before cooking. It is better to bring the water with food to a boil, drain it and boil the broth in new water.
3. We clean all vegetables. Coarsely chop the potatoes. Cut the celery root and carrots into small cubes. Finely chop the garlic with a knife. Cut the onion coarsely. Small onions do not need to be cut at all.
4. For creamy soup with seafood, you need to prepare a tomato sauce. To do this, you need to scald them with boiling water. Remove the skin, chop with a knife and simmer in a frying pan with olive oil... Salt and pepper to taste, add a pinch of ginger and nutmeg, half a teaspoon of Mediterranean herbs.
5. We bring 1 liter. water until boiling, boil potatoes, celery root and carrots in it. Add chopped garlic, onion and frozen green peas.
6. Cook our creamy seafood soup over low heat. The soup should not boil over. When the vegetables are cooked, you need to add the peeled shrimp and ready-made seafood to the pan. Cook for 2 minutes, then add tomato puree... Cook for a few more minutes.
7. Add very fine vermicelli to the seafood and cream soup. We boil for another 2 minutes. Immediately pour in the cream, bring to a boil and cook until cooked. At the end, add chopped herbs to the seafood soup with cream, boil for 2 minutes and remove from heat.
8. Serve hot seafood cream soup.

Such an original creamy soup with sea cocktail will not leave indifferent any gourmet. Diversify your menu with this delicious and healthy soup, which is prepared very quickly and easily.

Ingredients

• 2 liters of fish, vegetable or chicken broth
• 0.5 kg seafood cocktail (or a mixture of frozen shrimp, mussels, squid and octopus)
• 300 gr champignons
• 250 ml cream 15-25%
• 2 onions
• 150 ml of dry white wine (can be replaced with a mixture of water and lemon juice 1:1)
• 20 g butter
• a few sprigs of fresh dill
• 1 clove of garlic
• salt, pepper to taste

Home cooking recipe

1. If you do not use a seafood cocktail for making soup, but a mixture of seafood, you need to prepare them: put everything in a colander and defrost. Peel shrimps from shells and heads, cut large into 2 or 3 parts. Cut the octopuses into 2-3 pieces, cut the squid into thin rings or half rings, peel the mussels from the bundle of fibers.
2. Wash the mushrooms thoroughly, dry and cut into quarters. Peel the onion and cut into small pieces, peel the garlic from the film and chop very finely with a knife. In a saucepan with a thick bottom, combine a couple of tablespoons of vegetable oil with butter and put on low heat.
3. While stirring, bring the oil to a boil and add the onion and garlic, fry the vegetables over low heat for about 5 minutes, stirring occasionally. Then add the chopped mushrooms to the pan and mix. Fry mushrooms and onions over medium heat for about 5-7 minutes, stirring occasionally.
4. Pour white into a saucepan with fried onions and mushrooms dry wine and simmer, stirring occasionally, for another 5-6 minutes until the liquid evaporates. Strain fish / vegetable / chicken broth through a fine sieve and pour into a saucepan with mushrooms and onions.
5. While stirring, bring the mushroom soup to a boil and simmer for 5 minutes over low heat. Then add sea cocktail to the boiling soup, salt and pepper everything to taste, bring to a boil.
6. Boil the seafood cocktail soup for a minute after boiling. Then add cream to it, stir and bring to a boil again. Immediately after boiling, remove the pan from heat, cover and leave to infuse for 15 minutes. Rinse the dill and chop finely with a knife, pour the hot seafood soup into plates, garnish with fresh herbs and serve. Bon Appetit!

Fish Meatball Soup

Onion soup in a slow cooker

Green Lentil Soup

Boletus soup

foodideas.info

Seafood soup recipe for seafood cocktail with cream

Seafood cocktail soup with cream

Ingredients

• water 2 l.;
• frozen seafood cocktail 1 pack;
• potatoes 500 g;
• onion 1 pc .;
• olive oil - 3 tbsp l .;
• food salt - 1.5 tbsp. l .;
• ground black pepper 1.5 tsp;
• tomato paste 3 tbsp l .;
• fresh herbs 1 bunch;

Cooking method

1. Seafood cocktail soup is very tasty and light (both in preparation and in taste), with a rich taste of seafood. Can be prepared for both lunch and dinner. So, for a start, it's tedious to put a pot of water on the stove and wait until it boils. Meanwhile, peel the potatoes and cut them into cubes.
2. As soon as the water boils, we send the potatoes to the pan.
3. Now let's move on to the main product - a seafood cocktail. Seafood cocktail on sale is usually found frozen. Therefore, it must be defrosted. For a seafood cocktail, very little time is needed for defrosting. Pour it into a saucepan or bowl with cold water and the cocktail will completely defrost within 4-5 minutes. Peel and finely chop the onion. Dilute tomato paste in 3 tablespoons of water. You will need olive oil for frying.
4. Put the pan on the stove and pour in the oil, put the onion. As soon as the onion becomes transparent, lay out the sea cocktail.
5. We mix. Add the diluted tomato paste. I have homemade tomato paste. Salt and pepper.
6. Mix everything thoroughly, then simmer for another 4-6 minutes.
7. Finely chop the greens (parsley and green onions).
8. We check the potatoes for readiness. If it falls apart when pressed with a knife, send the fried seafood cocktail and herbs to the pan. We mix. We taste the soup with salt. Add some salt if necessary. As soon as the soup boils, turn off the stove.
9. Let the soup brew for half an hour and can be poured into plates. Bon Appetit!

Creamy seafood soup with cream

Ingredients

• seafood cocktail - 500 grams;
• sea ​​fish - 200 grams;
• dry white wine - 1 glass;
• water or fish broth - 500 ml.;
• heavy cream - 200 ml.;
• egg yolk - 1 pc .;
• salt, black pepper and other spices to taste;

Cooking method

1. Pour prepared seafood and fish with water and put on medium heat until boiling.
2. After boiling, pour wine into the broth and leave under an open lid to release alcohol vapors.
3. The total cooking time after boiling is about 10 to 15 minutes to keep the seafood soft and juicy.
4. Use a slotted spoon to catch pieces of fish and seafood, then strain the broth.
5. Beat the cream with a blender with yolk, gradually pouring in the broth and spices. Fish and seafood are added to the finished mixture.
6. Bring the finished seafood cream soup to a boiling point over low heat (no need to boil).

Creamy seafood soup

Ingredients

• 150 g seafood;
• 100 g shrimp;
• 1 tomato;
• 1 potato;
• 1 carrot;
• 50 gr. celery root;
• 3 tablespoons of green peas;
• a few sprigs of basil and parsley;
• 200 ml. cream;
• 3 tablespoons of the finest vermicelli;
• ginger, pepper, salt;
• nutmeg, aromatic herbs;

Cooking method

1. We call seafood everything edible that is mined in the world's oceans, except for vertebrates. This includes crabs, squid, lobster, octopus, shrimp, shellfish.
2. Do not defrost them before cooking. It is better to bring the water with food to a boil, drain it and boil the broth in new water.
3. We clean all vegetables. Coarsely chop the potatoes. Cut the celery root and carrots into small cubes. Finely chop the garlic with a knife. Cut the onion coarsely. Small onions do not need to be cut at all.
4. For a creamy seafood soup, prepare a tomato sauce. To do this, you need to scald them with boiling water. Remove the skin, chop with a knife and simmer in a frying pan with olive oil. Salt and pepper to taste, add a pinch of ginger and nutmeg, half a teaspoon of Mediterranean herbs.
5. We bring 1 liter. water until boiling, boil potatoes, celery root and carrots in it. Add chopped garlic, onion and frozen green peas.
6. Cook our creamy seafood soup over low heat. The soup should not boil over. When the vegetables are cooked, you need to add the peeled shrimp and ready-made seafood to the pan. Cook for 2 minutes, then add tomato puree. Cook for a few more minutes.
7. Add very fine vermicelli to the seafood and cream soup. We boil for another 2 minutes. Immediately pour in the cream, bring to a boil and cook until cooked. At the end, add chopped herbs to the seafood soup with cream, boil for 2 minutes and remove from heat.
8. Serve hot seafood cream soup.

Video

Everyone loves this video recipe, be sure to check it out. Lasts only 4 minutes.

povarusha.ru

Cooking delicate seafood soup

Seafood soup has a special place in cooking. It can be called an easy-to-prepare dish. However, due to its delicate and refined taste, this dish can be safely attributed to haute cuisine. This soup is on the menu best restaurants the world. But each housewife will be able to purchase all the necessary set of products in the nearest supermarket and prepare a delicacy in her own kitchen. It is noteworthy that the cooking time is very short, and the complexity is practically minimal.

They say that this dish appeared on the Mediterranean coast. The cuisine of hot coastal countries is replete with seafood dishes. Seafood soup is popular all over the world. Let's try to understand the intricacies of cooking in order to please our home and guests with this gentle and healthy delicacy.

Choosing the ingredients

Seafood refers to all edible invertebrates. These are octopuses, squids, mussels, shrimps, oysters and other shellfish. These seafood is incredibly tasty and healthy. Sometimes fish of noble breeds is also put in a creamy seafood soup: salmon, trout, pink salmon, tuna. To prepare this dish, it is convenient to buy packaged seafood - they contain a mixture of different shellfish.

Product proportions

To prepare the soup, take the following ingredients per liter of water:

• seafood - 350 g;
• carrots, onions - 1 each;
• butter - 2 tbsp. l .;
• greens - a bunch;
• salt, black and white pepper, bay leaves.

In addition, processed cheese (350-400 g), tomato, vegetables (celery, asparagus, leeks, canned corn, young peas). It is not uncommon to see finely chopped spinach in this dish. This healthiest vegetable gives the soup an unusual bright green hue. Often glass (rice) noodles or the smallest soup pasta are placed in seafood soup. You can also use ordinary potatoes to thicken - it needs to be boiled and crushed well. The soup should have a creamy consistency. A special place is occupied by creamy soups - part of the water there is replaced with heavy cream.

If the soup uses red fish, which we will replace part of the seafood with, it can be cooked initially in the broth. Salmon and salmon practically do not contain bones, so they can be safely cut into pieces and immersed in a future creamy seafood soup. Pink salmon can please you unpleasantly. Therefore, it must be boiled in a whole piece, removed from the broth, carefully sorted out, breaking into pieces, and returned to the broth. If necessary, strain the water to avoid unpleasant surprises on the plates.

How to cook seafood

The main ingredient must be prepared taking into account its characteristics. In no case should you put seafood in the broth for the entire cooking period! Most seafood has very short cooking times, and overcooking harms them. Delicate squids will simply turn to rubber. Therefore, it is best to cook them separately and add them to the soup at the end of cooking. The simplest way- boil in boiling water for 3-4 minutes. You can also fry them in a frying pan by placing them in hot oil. The released juice is enough for the extinguishing process to begin. After 3 minutes, the aromatic seafood will be ready.

If used frozen preparations, they can be cooked without melting. But then you have to cut into pieces already cooked. And you can pre-defrost and finely chop. You do not need to cut shrimps and mussels, they are put in whole seafood soup. Small squids can be cut into rings. But those that are larger, it is better to finely chop into cubes.

Cooking seafood soup

The cooking recipe regulates the following. Pour the required amount of water into a saucepan, put on fire. Heat the oil in a frying pan, fry the onion until transparent. Add carrots grated on a fine grater, stew until cooked. To make the soup thick, add a couple of tablespoons of flour to the frying. You can also put finely chopped seafood here. It is permissible to boil them separately. If we are making seafood soup with cream, pour it into boiling water. You can also send grated processed cheese here. When it melts, add the frying and seafood. Salt and pepper, let it boil. After turning off, sprinkle generously with finely chopped fresh herbs, cover with a lid and wrap the pan with a towel. Let the soup steep for a few minutes.

Serve on the table

The tenderness of the soup can be emphasized with an exquisite serving. White deep crockery, light table textiles in a classic or nautical style will do. This noble dish is self-sufficient, it does not require any additions. You can apply to him homebaked bread, bruschetta, crispy pita. Fresh herbs on the table will also come in handy.

www.syl.ru

Sea cocktail soup with cream

Do you want to make a delicious, very light and delicious dish for lunch? I recommend trying to repeat the Sea Cocktail soup with cream at home.

INGREDIENTS

• Seafood cocktail 300 gram
• Sweet pepper 1 Piece
• Lemon 1 Piece
• Cream 150 Milliliters
• Butter 50 Grams
• Processed cheese 50 Gram
• Bay leaf 1 Piece
• Salt 1 pinch
• Pepper 1 Pinch
• Dried herbs 1 Pinch
• Chives 1 Bunch

Cooking description:

1. The first step is to pour water into a small saucepan and bring to a boil. Add a pinch of salt, bay leaf, and any other spices to taste. 2. Put the seafood cocktail immediately, without defrosting. 3. Squeeze the juice of half a lemon and add to the water. 4. In a separate saucepan, bring the cream to a boil. 5. Remove the cream from the heat and add the processed cheese. To make the mass homogeneous, beat everything with a blender. You can also add spices to taste in the recipe for making seafood cocktail with cream soup. 6. Heat butter in a frying pan. Clear bell pepper and cut into small cubes. Put in a frying pan. 7. Wash the green onions and chop. Add to pepper, mix gently and fry over medium heat. 8. Put the seafood in a colander and put in the cream. 9. Pour the broth in which the seafood was cooked into the cream. 10. Transfer the fried vegetables to a saucepan. Boil for about 2-3 minutes. Season with salt and pepper and add dried herbs to taste. That's all, seafood cocktail soup with cream is ready at home. It is best served with croutons.

A similar video recipe "Sea cocktail soup with cream"

povar.ru

Seafood soup with cream recipe

Frozen seafood mixes are the only seafood alternative for those of us unfortunate enough to live off the coast. Such sea cocktails can be used to make warm meals, snacks and, of course, soups. We will consider the recipes of the latter in more detail.

Seafood cocktail cream soup

A stunning seafood cocktail soup with cream will become an adornment not only of an everyday table, but is also fully suitable for serving at dinner party... A simple but very aromatic dish will not leave anyone indifferent.

• seafood cocktail - 500 g;
• butter - 2 tbsp. spoons;
• celery - 2 stalks;
• bell pepper - 1 pc.;
• onions - 1 pc.;
• flour - ? Art .;
• milk - 2 tbsp.;
• cream - 2 tbsp.;
• chicken bouillon - ? Art .;
• dried thyme - 1 tsp;
• salt, pepper, nutmeg - to taste.

In a deep thick-walled saucepan in butter, fry the sea cocktail until tender. We shift the seafood to another plate.

In the butter remaining in the saucepan, fry the chopped celery, peppers and onions. When the vegetables become soft, add flour, mix and add the remaining ingredients. We keep the soup on high fire until it thickens, at the end of which we add a seafood cocktail, cook for another 2 minutes and remove the soup from the stove.

Tom Yum seafood cocktail soup recipe

Thai soup Tom Yam will be enjoyed by fans of sweet and sour oriental dishes... It is possible to regulate the pungency of the dish according to your taste: those who adore it more sharply can add whole chili with seeds to the soup, while for the rest we recommend peeling the pod first.

• allspice - 2 g;
• chili pepper - 1 pc.;
• garlic - 4 cloves;
• soy sauce - 50 ml;
• lime - 1 pc.;
• long grain rice - 100 g;
• parsley - 1 bunch;
• seafood cocktail - 350 g;
• tomato - 1 pc.;
• salt to taste.

Finely chop the garlic and put in a saucepan with a liter of water, add salt. We keep the base for the soup on the fire until the water boils, when this happens, add the rice and cook it for 5-7 minutes.

Now it's the turn of the seafood cocktail, it is enough to boil it for 2-3 minutes, at the end of which it is possible to add lime juice and chili pepper cut into strips.

Now head to the soup to season with allspice and parsley, add tomato cubes and cook the soup for another 3 minutes.

Tom yam soup is served in deep bowls, sprinkled with pages of parsley and a little chili.

Seafood Soup Seafood Cocktail

A good option for dinner is Sea Cocktail soup, a light meal is remarkably satiating without the emotion of overeating, and is prepared very quickly.

• onions - 1 pc.;
• celery - 1 stalk;
• bell pepper - 1 pc.;
• garlic - 2 cloves;
• tomatoes in their own juice - 1 can;
• bay leaf - 1 pc .;
• oregano, thyme - 1 tsp;
• fennel - 1 onion;
• potatoes - 1 pc.;
• seafood cocktail - 300 g.

Finely chop the onion, celery and pepper and fry for 10-15 minutes. until soft. Add the fennel and continue frying for another 5 minutes. Add the herbs, diced tomato, salt and pepper to the vegetables. Fill the mixture with water, keep it on fire for 30 minutes, and then put the potato cubes and cook until softened. In the last 3-4 minutes of cooking, add a seafood cocktail to the vegetables, season the dish and leave to stand for 10-15 minutes.

Pour the finished dish into plates and serve, garnished with herbs and lemon.

Soup Sea cocktail according to this recipe can be prepared in a multicooker, we do all the cooking operations in the same order, using the Baking mode at the frying stages, and Soup during cooking.