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

It is said that this dish appeared on the Mediterranean coast. The cuisine of coastal hot 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 family and guests with this delicate and healthy delicacy.

Choosing the ingredients

The word "seafood" refers to all invertebrate marine life suitable for human consumption. These are octopuses, squids, mussels, shrimps, oysters and other shellfish. These seafood are extremely tasty and healthy. Sometimes noble fish are also put in a seafood cream soup: salmon, trout, pink salmon, tuna. To prepare this dish, it is convenient to buy packaged seafood - they contain a mixture of different shellfish.

Proportions of products

To prepare the soup, take the following ingredients per 1 liter of water:

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

In addition, processed cheese (350-400 g), tomato, vegetables (celery, asparagus, leek, canned corn, young peas). You can often see finely chopped spinach in this dish. This the 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 for thickening - you need to boil it well and crush it. The soup should have a creamy consistency. A special place is occupied by creamy soups - part of the water there is replaced by heavy cream.

If red fish is used in the soup, with which we will replace part of the seafood, it can be boiled initially in the broth. Salmon and salmon practically do not contain bones, so they can be safely cut into pieces immediately and immersed in the future cream soup with seafood. Pink salmon can unpleasantly please. 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 in the plates.

How to cook seafood

It is necessary to prepare the main ingredient taking into account its characteristics. In no case should you put seafood in the broth for the entire cooking period! The cooking time of most seafood is very short, and overcooking harms them. Tender squids will simply turn into 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 putting them in hot oil. The released juice is enough to start the quenching process. After 3 minutes, fragrant seafood will be ready.

If used frozen blanks, they can be boiled without letting melt. But then you have to cut into pieces already cooked. And you can pre-thaw and finely chop. Shrimp and mussels do not need to be cut into pieces, they are put in whole seafood soup. Medium-sized squids can be cut into rings. But those that are larger, it is better to chop finely into cubes.

Cooking seafood soup

The recipe for cooking regulates the following. Pour the required amount of water into the pan, put on fire. Heat the oil in a frying pan, fry the onion until translucent. Add finely grated carrots, simmer until fully prepared. To thicken the soup, add a couple of tablespoons of flour to the frying. You can also put finely chopped seafood here. Let's boil them separately. If we are preparing a seafood soup with cream, pour them into boiling water. Grated melted cheese can also be sent here. When it melts, add frying and seafood. Salt and pepper, let it boil. After turning off, generously sprinkle with finely chopped fresh herbs, cover with a lid and wrap the pan with a towel. Let the soup brew for a few minutes.

Serve on the table

The tenderness of the soup can be emphasized by exquisite serving. Suitable white deep dishes, light table textiles in a classic or nautical style. This noble dish is self-sufficient, it does not require any additions. You can submit to it homebaked bread, bruschetta, crispy pita. fresh greens on the table will also come in handy.

Text: Kira Bravina

Delicate, refined, incredibly healthy - it's all about the creamy soup with seafood. And in order to try it, you do not have to go to an expensive restaurant.

Benefits of Creamy Seafood Soup

Today the ingredients for creamy soup with seafood can be purchased at any supermarket - if not fresh, then at least freshly frozen. Remember that you can defrost frozen foods only once; they cannot be re-frozen, as they lose big number useful substances, as well as their consumption can be hazardous to health. Seafood is also not a product to skimp on: bred in polluted waters, it will do you more harm than good.

Eating seafood significantly improves the quality of your health, improves brain function, skin color, healthy hair and nails, is the prevention of cardiovascular diseases, etc. And all thanks to the rich composition of seafood - omega3 and omega6 fatty acids, vitamin D and B vitamins, phosphorus, potassium, zinc, magnesium, iron and many other useful substances, vitamins and microelements.

creamy soup with seafood has an exquisite taste due to the content of seafood in it and a delicate texture, thanks to the cream introduced into it. It can be either a cream soup in which seafood is boiled and chopped, or a creamy soup with the addition of whole boiled or fried seafood, depending on the recipe.

Creamy seafood soup - recipes

Italian Creamy Seafood Soup.

Ingredients: 300 ml of water, 200 ml of 15% cream, 200 ml of white semi-sweet wine, 300 g of seafood (squid, mussels, scallops, etc.), 3 potatoes, 1 leek, dill, shrimp for serving, white ground pepper, salt.

Preparation: cut the potatoes into cubes, the white part of the onion into rings, and fry everything for 10 minutes until golden brown without oil and water, add water, simmer for 15 minutes until boiling, add pepper, salt, cook for another 5 minutes, chop with a blender. Transfer to a saucepan, pour in wine, cream, bring to a boil and add separately fried seafood. Stir. When serving, serve dill soup and fried or boiled shrimp.

French creamy seafood soup with mushrooms.

Ingredients: 1 kg of shrimp, 3 cups of broth, 1 cup of dry white wine, 1 cup of 20% cream, 1 cup of whipped cream, half a cup of finely chopped champignons, 4 tbsp. vegetable oil, 1 sprig of celery, a pinch of ground red pepper and nutmeg, herbs.

Preparation: clean the shrimp, wash and cut, fry on butter with champignons for 5 minutes, pour in the broth and wine. Add spices, celery and cook over low heat for 20 minutes. Strain the soup, remove the celery, grind the soup with a blender, add cream, salt. When serving, garnish each plate with 1 tablespoon of whipped cream and finely chopped herbs.

Chicken meat, vegetables, legumes, canned corn, herbs, etc. can be used as other ingredients in a creamy seafood soup. Crackers or croutons fried in olive oil can be served with the soup.

No dinner meal is complete without entrees. If you are bored with cabbage soup, borscht, ear, vegetable soups, broths, try to diversify your diet. Seafood soup will conquer the hearts and stomachs of your household. The recipe for "Sea Cocktail" is very simple and does not require fantastic culinary skills and knowledge from you.

The easiest option

In the culinary environment, there are many recipes for making seafood soups. If you do not understand the quality and freshness of the products that the sea gave us, take better ready-made sets. As a rule, the following marine inhabitants are found in such sets:

• shrimps;
• rapana;
• squids;
• mussels;
• scallops;
• cuttlefish, etc.

On a note! Pay attention to the smell and color of seafood. If they have a thick layer of ice, it means that the assortment has been repeatedly frozen. And this indicates poor quality or expired products.

First, let's prepare tender soup from a sea cocktail with cream. This fermented milk product can be safely replaced with whole milk.

Compound:

• 4 things. squid fillet;
• 6-7 pcs. shrimp;
• 0.6 kg Dorada fillet;
• a sprig of cilantro;
• 2 pcs. hot peppers;
• 1 garlic clove;
• 150 g lemon;
• 0.4 l cow's milk;
• salt and pepper to taste.

Cooking:

Fantasizing on a culinary theme

Here is another option for an unusual lunch - tomato soup with seafood. You can take a ready-made semi-finished set of "Sea Assortment" or separately the right ingredients such as mussels or shrimp.

Compound:

• 0.25 kg of frozen mussels;
• 2 pcs. bouillon cubes;
• 5 g dried thyme;
• 2 tbsp. l. breadcrumbs for breading;
• 0.9 l canned tomatoes in own juice;
• 1-2 pcs. garlic cloves;
• 1 head of onion;
• 10 g of salt;
• allspice to taste;
• parsley - to taste.

Cooking:

lovers unusual dishes will appreciate the taste of such an original soup. The first dish will have a spicy and sweet and sour taste. special flavor and give it a unique taste soy sauce combined with lemon juice. Such a soup can be called nutritious by adding rice cereal.

Compound:

• 100 g of rice cereal;
• 350 g of sea cocktail;
• 1-2 pcs. fresh tomatoes;
• 1 chili pepper;
• 1 lemon;
• 4-5 pcs. garlic cloves;
• salt and allspice to taste;
• bunch of parsley;
• 50 ml soy sauce;
• 1 liter of filtered water.

Cooking:

1. Boil water separately.
2. Put the sea cocktail in a deep bowl and pour boiling water over it.
3. After five minutes, drain the water, and put the seafood in a colander.
4. Pour 1 liter of filtered water into the pan and put on the stove.
5. Garlic cloves are peeled and finely chopped with a knife.
6. In boiling water, add the garlic mass and salt to taste.
7. Rice groats are washed with running water.
8. Washed rice is sent to boiling water and boiled for 5-7 minutes.
9. Then add a sea cocktail.
10. We cook it for about three minutes.
11. Squeeze juice from lemon.
12. Grind the chili pepper.
13. We send crushed hot peppers and freshly squeezed lemon juice into a saucepan.
14. After a couple of minutes, add soy sauce and allspice.
15. Mix everything well.
16. Pour boiling water over the tomatoes and leave for a couple of minutes.
17. Carefully remove the skin from them and cut into cubes.
18. Put the tomatoes in the soup.
19. After a couple of minutes, put the soup off the stove.
20. At the end, add finely chopped parsley.

Creamy seafood soup

This soup can safely be called a delicacy. This is an amazing combination of seafood, mushrooms and cream. You will love this dish, you just have to try it.

Compound:

• 0.3 kg of fresh champignons;
• 2 l of broth;
• 0.5 kg of sea cocktail;
• 2 onion heads;
• 150 ml of white wine;
• 0.25 l cream with any percentage of fat content;
• 1-2 pcs. garlic cloves;
• 1 st. l. refined sunflower oil;
• 1 st. l. soft butter;
• a bunch of fresh dill, salt - to taste.

Cooking:

1. Let's start with the preparation of vegetables.
2. Peel the onion heads and garlic cloves and finely chop with a knife.
3. Wash fresh mushrooms and cut into slices.
4. As in the previous recipe, scald the sea cocktail with boiling water and leave for a few minutes.
5. Then we drain the water.
6. Put soft butter in a saucepan and melt it.
7. Add refined sunflower oil and spread the chopped onion.
8. Salt to taste and saute until softened.
9. Add finely chopped garlic and sauté for just one minute.
10. We send chopped champignons to a saucepan, mix.
11. In a sealed container, simmer the mushrooms for about 5-7 minutes.
12. After this time, pour the wine.
13. Now simmer in an open dish so that the alcohol evaporates.
14. We shift this mass into a boiling broth.
15. After a couple of minutes, add seafood, which we cook for 5 minutes.
16. Now it's time to pour in the cream and bring the soup to a boil.
17. We immediately set it aside from the stove.
18. Before serving, we insist the soup for a quarter of an hour, and then add finely chopped dill.

Ingredients

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

Cooking method

1. Soup from a sea cocktail is very tasty and light (both in preparation and in taste characteristics), with a rich taste of seafood. Can be cooked for lunch and dinner. So, for starters, 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, send the potatoes to the pan.
3. Now let's deal with the main product - a sea cocktail. Seafood Cocktail On sale it is found, as a rule, in a frozen form. Therefore, it must be defrosted. For a sea cocktail, it takes very little time to defrost. Pour it into a saucepan or bowl with cold water and within 4-5 minutes the cocktail will completely defrost. We clean the onion and cut it finely. Dilute tomato paste in 3 tablespoons of water. You will need olive oil for frying.
4. We put the pan on the stove and pour in the oil, spread the onion. As soon as the onion becomes transparent, lay out the sea cocktail.
5. We mix. Add diluted tomato paste. I have tomato paste home cooking. Salt and pepper.
6. Mix everything thoroughly, then simmer for another 4-6 minutes.
7. greens (parsley and green onion) finely chop.
8. Check for doneness potatoes. If it falls apart when pressed with a knife, we send the fried sea cocktail and greens to the pan. We mix. We try the soup for salt. Salt more if needed. As soon as the soup boils, turn off the stove.
9. We let the soup brew for half an hour and can be poured into plates. Enjoy your meal!

Ingredients

• sea ​​cocktail - 500 grams;
• sea ​​fish - 200 grams;
• dry white wine - 1 glass;
• water or fish broth- 500 ml;
• fat 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 fire to a boil.
2. After boiling, pour wine into the broth and leave it under an open lid so that alcohol vapors come out.
3. The total cooking time after boiling is about 10 - 15 minutes to keep the seafood soft and juicy.
4. Use a slotted spoon to catch pieces of fish and sea platter, then strain the broth.
5. Whip the cream with a blender with the 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 boil over low heat (no need to boil).

Creamy Seafood Cream Soup

Ingredients

• 150 gr. seafood;
• 100 gr. 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 smallest vermicelli;
• ginger, pepper, salt;
• nutmeg, fragrant herbs;

Cooking method

1. Seafood we call everything edible that is mined in the world's oceans, except for vertebrates. This includes crabs, squids, lobsters, octopuses, shrimp, shellfish.
2. Do not defrost them before cooking. It is better to bring water with food to a boil, drain it and boil the broth in new water.
3. We clean all the vegetables. Cut potatoes coarsely. Cut the celery root and carrot into small cubes. Finely chop the garlic with a knife. We cut the onion coarsely. Small onions can not be cut at all.
4. For a creamy seafood soup, 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 put in a frying pan with olive oil. Salt to taste and pepper, add a pinch of ginger and nutmeg, half a teaspoon of Mediterranean herbs.
5. We add 1 liter. water to a boil, boil potatoes, celery root and carrots in it. Add chopped garlic, onion and frozen green peas.
6. We cook our creamy seafood soup over low heat. Soup should not boil. When the vegetables are cooked, you need to add 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 small vermicelli to the soup with seafood and cream. Boil for 2 more minutes. Immediately pour in the cream, bring to a boil and cook until fully cooked. At the end, you need to add chopped greens to the seafood soup with cream, boil for 2 minutes and remove from heat.
8. Serve hot seafood soup.

In order to make life more colorful, it is worth making small culinary gifts for yourself. gourmet dish able to surprise and cheer up not only you, but also your loved ones. One of these recipes can become a cream soup with seafood. Seafood not only has a unique taste, but is also very healthy.

Seafood - a storehouse of health

Many girls watch their figure and refuse most products for the sake of beauty and smartness.

Any seafood recipe has no a large number of calories, and fortified large quantity useful substances.

So girls can safely experiment with seafood without fear of extra pounds. Eating tasty and healthy is possible!

Seafood includes: shrimp, scallops, oysters, mussels, crabs, squids and, of course, fish. All these products are a storehouse of vitamin D, vitamins of group E, useful acids, phosphorus, sodium, sulfur, magnesium, zinc, iodine. In addition to the fact that seafood carries so many useful substances, they are an easily digestible protein.

If you use any of the above products at least twice a week, you can significantly increase immunity. One of the most low-calorie marine products are spiny lobsters. A huge amount of zinc, potassium and copper is found in lobsters. Shrimps, due to the high content of protein, satisfy the feeling of hunger for a long time. And in order to have a beautiful and healthy complexion, you need to eat a large number of mussels.

In many world cuisines, there is a cream soup made from seafood. This is especially observed in Mediterranean cuisine, Far Eastern and southern. Soups in the form of cream or puree have an unusual refined taste, delicate texture. Usually to highlight refined taste, they are seasoned with milk or cream. To make soup, you can take ready recipe, but you can come up with your own. Products for such soups can be used both fresh and frozen or canned.

Diversity is a source of inspiration

Cooking is always very interesting, especially if there is more than one recipe for the desired dish.. Variety is a source of good mood and boundless inspiration for culinary experiments.

Creamy scallop soup with leek

Ingredients:

• leek (700 g);
• canned sea scallops (160 g);
• cream 33% (400 ml);
• butter (30 g);
• salt - to taste.

Cooking recipe: boil leek in water (ratio 1:1) until fully cooked. Separate the sea scallops from the brine and cut into small cubes. Chopped sea scallops and boiled parey chop with a blender until homogeneous mass. Put the resulting mass into a saucepan, add cream and bring to a boil over low heat. Season the soup with salt. Before serving, add a piece of butter to the hot soup. The oil softens the taste of the soup and adds spice to it.

Creamy shrimp and corn soup

Ingredients:

• chicken broth (1.5 l);
• large carrots (1 pc.);
• large onion(1 PC.);
• canned sweet corn (250 g);
• peeled shrimp (400 g);
• cream (500 ml);
• turmeric (1/2 tsp);
• butter (40 g).

Recipe: chop the onion (not very finely), grate the carrots. Fry onions and carrots in butter until golden brown. Then add corn (along with liquid) to the pan and simmer for 10-15 minutes. Bring chicken broth to a boil and add vegetables and corn from the pan, turmeric, cream, salt and cook for 15 minutes (after boiling). After cooking, beat the soup with a blender until a homogeneous creamy mass is obtained. Add the shrimp and simmer the cream soup for about 15 minutes.

The complexity of the recipe is a sign of the mastery of the hostess

Creamy mussel and corn soup

Ingredients:

• stalk of celery (1 pc.);
• carrots (1 pc.);
• onions (1 pc.);
• canned corn (400 g);
• dry white wine (to taste);
• mussels canned in their own juice (300 g);
• bay leaf (to taste), milk (100 g);
• vegetable oil (2 tablespoons);
• salt, pepper (to taste).

Recipe: separate the mussels from the juice (throw on a sieve). Bring dry white wine to a boil in a saucepan. Add the mussels and cook over low heat until the wine has completely evaporated (stirring regularly). Cut the carrot into thin circles, wash the celery and cut into small pieces. Peel the onion and cut into cubes. Heat well in a saucepan vegetable oil, add vegetables and fry, stirring constantly for 4 minutes. Then reduce the heat and, covering the stewpan with a lid, leave the vegetables to stew.

Boil 0.5 liters of water in a separate saucepan and add the corn, not separating from the juice, and cook for about 4 minutes. Strain the resulting broth into another pan using a sieve. Set aside 150 g of corn, and add the remaining corn to the roasted vegetables in a saucepan. Then simmer for another 3 minutes, remove from heat and let cool. Transfer the cooled vegetables to a blender and grind until a homogeneous mass similar to cream is obtained. Then add this mixture to the pot with chicken broth, pour milk, add salt, bay leaf, pepper, stir and bring to a boil. When the soup boils, reduce the heat and cover the pot. Cook for 3 minutes, then add the mussels, the remaining corn to the soup, mix and turn off the heat.

Creamy shrimp soup with asparagus

Ingredients:

• vegetable broth (750 g);
• shallots (3 pcs.);
• green asparagus (500 g);
• butter (2 tablespoons);
• ground white pepper (to taste);
• salt (to taste);
• white dry wine(3 tablespoons);
• grated nutmeg (to taste);
• kupyr (to taste);
• shrimp (500 g).

Recipe: Peel and chop shallots small cubes. Peel the asparagus, separating the coarse parts, cut into pieces. In a saucepan, sauté the onion in butter (until translucent). Then reduce the heat and add the asparagus, fry for 10 minutes. Then pour in the broth, cover and cook for 20 minutes. After the soup has cooled down a bit, beat it with a blender. Add cream and bring back to a boil and simmer for 20 minutes. Add salt, pepper, wine, nutmeg and turn off the heat. Fry shrimp in butter. Add shrimp to prepared soup portions.

Regardless of which recipe was chosen, cream soup can be sprinkled with cheese or herbs. You can also serve fried croutons or crackers with the soup. Enjoy your meal!