Shrimp Soup
Instructions:
- 250 g shelled shrimps
- 3 egg yolks
- 250 ml (light) cream
- 250 ml dry white wine
- 1 fish bouillon cube
- 0.2-0.5 g saffron
- The taste and texture of this shrimp soup could seduce any adult person. Small shrimps swimming in a pink delight...
- Purée half of the shelled shrimps in the food processor together with the egg yolks, saffron, (light) cream, dry white wine and a fish bouillon cube (intended for 0.5 liter of bouillon).
- Heat the mixture in a pan at low-moderate heat while constantly stirring until the mixture thickens.
- Pre-heat the other half of the shelled shrimps for 40 seconds in the microwave oven.
- Add the pre-heated shrimps to the soup.
- Serve immediately. If possible serve together with some black lumpfish roe on the side and white toasted bread.
- A variation is to purée all the shrimps and serve the soup as a fish dish sauce.