Vegetable puree soup with shrimp
Description
Hearty and aromatic soup. This vegetable shrimp puree soup is a simple yet sophisticated seafood dish. It's quite healthy since it contains plenty of vegetables. Zucchini, broccoli, carrots, and onion are the main ingredients, though they can generally be replaced with others. Be sure to add processed cheese, which can vary—use either sliceable cheese like mine, or the kind sold in jars. It's best to sauté the shrimp in butter to preserve their appealing color, and squeeze fresh lemon juice directly onto the pan. The dish cooks fairly quickly. Serve the soup hot.
Instructions
- 1
Step 1
Zucchini is best cut into cubes.
- 2
Step 2
Broccoli also needs to be chopped. It's easiest to break it apart by hand, but you need to remove the tough parts of the vegetable.
- 3
Step 3
Slice the carrots and onions.
- 4
Step 4
Place all the prepared vegetables into a pot and pour in water so that it covers all the vegetables. Set over medium heat and simmer for about 10 minutes.
- 5
Step 5
Now I'll reveal a little secret. Plunge the cooked vegetables, together with the pot, into cold water (you can add ice cubes) to help the vegetables retain their beautiful color.
- 6
Step 6
Now cut the cheese into cubes and prepare the dill.
- 7
Step 7
Now take an indispensable blender and turn the ordinary soup into a creamy purée. Add fresh herbs, mix thoroughly, and blend until smooth.
- 8
Step 8
Shrimp should be cooked separately and preferably in parallel, so that the soup preparation is faster. Boil the shrimp for 2 minutes. Peel them and sauté in butter, adding lemon juice and salt to taste. Add the shrimp at the very end, along with the herbs and grated cheese!