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- Cream of Shrimp and Tomato Soup
- (Crema di Gamberi e Pomodori)
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- Ingredients:
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- For the Vegetable Stock:
3 cherry tomatoes, coarsely chopped
2 turnips, coarsely chopped
2 leeks, trimmed and coarsely chopped
2 carrots, coarsely chopped
2 potatoes, coarsely chopped
2 onions, coarsely chopped
1 celery stick, coarsely chopped
Salt
For the Soup:
2 and 1/4 lbs (1 kg) large shrimp
5 ripe tomatoes, peeled, seeded and chopped
1 and 1/2 oz (40 grams) butter
1 and 1/2 oz (40 grams) plain flour
2 teaspoons curry powder
Salt
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- Directions:
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- Prepare the Vegetable Stock:
Place all the vegetables in a large saucepan, pour in 1.5 liters (2 and 1/2 pints) of water, add a pinch of salt and bring to a boil.
Lower the heat and simmer gently for about 20-25 minutes.
Remove from the heat and leave to cool slightly, then strain into a bowl pressing down well on the vegetables with a wooden spoon.
Prepare the Soup:
Bring the stock to a boil in a saucepan.
Add the shrimp and cook for about 3 minutes.
Drain, reserving the stock.
Peel and devein the shrimp.
Set 8-10 aside for the garnish and finely chop the remainder.
Strain the stock.
Melt the butter in a pan.
Stir in the flour and cook, stirring constantly, for about 3-5 minutes.
Gradually stir in the stock.
Bring to a boil, stirring constantly.
Lower the heat and simmer, stirring constantly, for about 10 minutes.
Add the chopped shrimp.
Process the tomatoes in a food processor to a puree.
Add the curry powder.
Process briefly again and add to the soup.
Bring to a boil for a several minutes and season with salt to taste.
Pour into a soup tureen.
Garnish with the reserved shrimp and serve. Serves 4.
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- That's it!
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