Creamy broccoli soup with shrimp is a light, tender dish. Soup lovers will appreciate it with its original, piquant taste and wonderful aroma. And those who follow their figure may not be afraid for her, since this soup is low-calorie.
It is necessary
-
- broccoli;
- onion;
- garlic;
- water;
- cream;
- shrimp;
- nutmeg;
- pepper;
- lemon juice;
- salt;
- olive oil;
- parsley.
Instructions
Step 1
Peel two medium onions and cut into small pieces. To prevent the onion from pinching your eyes, periodically substitute the knife under a stream of cold water. Peel 3-4 cloves of garlic and chop or press in a garlic press. Heat 2-3 tablespoons of olive oil in a saucepan, add chopped onions with garlic, sauté over medium heat until the onions are golden brown.
Step 2
Wash 800 grams of broccoli cabbage, dry with a towel, disassemble into inflorescences, cut off the stems, cut into small cubes. If the broccoli is frozen, defrost it in the microwave first. Pour broccoli into a saucepan, cover with two glasses of water, cover and simmer over medium heat for 5-8 minutes.
Step 3
Remove the boiled soup from heat, add 1 teaspoon of nutmeg, salt and pepper to taste, pour in a glass of 10% cream and chop it all well with a blender or whisk. Set the whipped soup to simmer for another 10 minutes, stirring occasionally.
Step 4
Defrost and peel 20 frozen shrimp. Heat 2-3 tablespoons of olive oil in a skillet, add shrimp and fry on both sides until golden brown. During this time, the soup will have time to cook. Rinse parsley (3-4 sprigs), blot with a napkin and chop finely. Pour the soup into bowls and gently place the shrimp in it. Serve with herbs and croutons or toasted crispy white bread toasts.
