Creamy milk seafood soup will pleasantly diversify your everyday menu. Despite the presence of ingredients with high fat content (cream, sour cream), the calorie content of the soup is not high and is only 300 kcal (per serving). Soup is prepared quickly and easily.
It is necessary
- - shrimp (frozen) - 250 g;
- - mussels (frozen) - 250 g;
- - squids - 250 g;
- - milk 2, 5% - 1 l;
- - cream 10% - 500 ml;
- - sour cream 15% - 125 g;
- - onions - 2 heads;
- - flour - 1 tbsp. l.;
- - butter - 1 tbsp. l.;
- - salt - 0.5 tsp;
- - pepper - a pinch;
- - dill greens - 2-3 branches.
Instructions
Step 1
Leave frozen shrimp, mussels and squid at room temperature to defrost. Peel the squid from the entrails and skins under hot water. Cut the squid fillet into strips. Free the shrimp from the shell. Rinse the mussels well with water.
Step 2
Peel the onion, cut into half rings. Heat the butter in a skillet and sauté the onion until golden brown. Then add flour to the onion. Fry the onion and flour for another 3 minutes, stirring constantly.
Step 3
Add sour cream and cream to the onion, bring to a boil and simmer until thickened over low heat (5-7 minutes).
Step 4
Rinse the dill with water, remove the coarse stems, chop finely.
Step 5
Put milk on fire and bring to a boil. Place all prepared seafood in milk and cook for about 5 minutes. Then add the onion-flour mixture to the milk soup, stir and simmer for another 5 minutes. Season with salt and pepper. Add chopped herbs to the soup just before serving. The dish is ready.
