Ingredients
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800 gr shrimpsfresh
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4 small shallots
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2 tbsp Olive Oil
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50 gr fennel
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30 gr Swedish turnipoptional
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2 tsp tomato puree
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½ cup Water
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2 ½ cup fish broth
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½ cup dry white wine
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1 ½ Cream
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Cognacpreferably Hennessy VS
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Salt
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PepperFresh grinded
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dill
Directions
How to Prepare the Soup:
- Peel the shrimp and put the shells aside. Keep the shrimps cold.
- Chop the vegetables into small squares and put aside.
- Fry the shrimp shells in a pot for a couple of minutes, then add the vegetables and fry for two more minutes.
- Add the white wine, water, and the tomato puree and cover with a lid. Turn down the heat and let the mixture simmer for about one hour, stirring once in a while so it doesn’t stick.
- Strain the base and pour it back into the pot. Add the cream (and some more water if necessary).
- Let the soup simmer for about 10 minutes.
- Finish with some cognac, salt and pepper.
Plating
- Pour the soup into a soup plate. To make the dish look more appetizing and to highlight the soup, I use a black plate with wide edges.
- Place a handful of shrimps onto the soup and finish with some dill before serving.
