Cheese soup with shrimp

Beautiful, appetizing, light, delicious! Cheese soup with shrimp is an exquisite version of everyone's favorite soup with melted cheese. Due to roasting carrots, it turns out to be very cheerful yellow, while shrimps add piquancy to the taste.

Maria

Recipe author

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Composition / ingredients

servings:

Shrimp

200

Processed cheese

150

Butter

Potatoes (large)

Carrots (or 2 small ones)

Garlic

A mixture of ground peppers

0.5

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 32 % 10 g

Fats 39 % 12 g

Carbohydrates 29 % 9 g

140 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h

Step 1:
How to cook cheese soup with shrimp? Prepare the products. Pre-defrost and peel the shrimp if they are in the shell. Set aside a few shrimps with tails (without a head) for decoration. Take the cheese of good quality, without milk fat substitutes, delicious. It is better if it is without additives, creamy. Wash and peel the vegetables.
Step 2:
Cut the potatoes into small pieces. Grate the carrots on a coarse grater.
Step 3:
Fill the potatoes with water and put them on the fire.
Step 4:
Melt the butter in a frying pan. Take natural oil, without vegetable additives.
Step 5:
Fry the shrimps on high heat until golden brown for a couple of minutes, no more — seafood becomes tough from long heat treatment. Transfer the shrimp to a plate.
Step 6:
Put the carrots in the same pan and simmer it, stirring, for 2-3 minutes.
Step 7:
Transfer the carrots to the potatoes. Cook the vegetables until the potatoes are ready, about 15 minutes — when pressed with a spoon, it will easily break.
Step 8:
Add cream cheese to the soup, stir until it completely dissolves.
Step 9:
Add fried shrimps, garlic passed through a press, a mixture of peppers to the soup. Mix it up. Add salt if necessary.
Step 10:
Remove the pan from the heat and let it brew under the lid for about 10 minutes. Then serve to the table. Bon appetit!

I've been wanting to cook something like this for a long time — I love fish and seafood soups more than anyone else. It is better to take cheese without additives — purely creamy. And be sure to taste it before salting at the end — you may not need any more salt.

Important! Regardless of whether the amount of water for soup is indicated in the recipe or not, it is best to focus on your own preferences (thick or more liquid soup you like), as well as on the size of your pan and the products taken for cooking. Do not forget that the author has his own view on the amount of meat, potatoes, cereals and other ingredients in the soup, which may not coincide with yours. In practice, this means that if you are cooking for the first time, you should not cook a whole pot at once. Make a soup for tasting - for one or two people. To do this, reduce the amount of all ingredients according to the recipe to 1-2 servings, and take the amount of water from the calculation: from one cup per serving - if the soup is very thick, to 1.5-2 cups - if more liquid. Do not forget to take into account that part of the liquid will boil off during the cooking process. After tasting a small portion of soup, you can adjust both the amount of liquid and the proportions of ingredients to your taste. In the future, like most experienced housewives, you will be able to pour water for soup and lay the ingredients “by eye".

How to choose the perfect pot for soup, porridge or pickling cucumbers read the article about pots.

Important! An incorrectly selected frying pan can ruin even the best recipe. All the details on how to choose the perfect frying pan for different dishes read here .