Soupe De Crevette (French Shrimp Soup)
User Reviews
4.9
156 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
30 mins
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Servings
4
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Calories
102 kcal
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Course
Main Course, Appetizer
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Cuisine
French
Soupe De Crevette (French Shrimp Soup)
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This Soupe De Crevette (French Shrimp Soup) is a rich and creamy soup that is perfect for entertaining. It is simple to make and tastes like it is packed full of cream and butter, but it is actually remarkably low is calories!
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Ingredients
- 1 onion
- 1 carrot
- 1 large fennel bulb
- knob of butter
- 1 teaspoon olive oil
- 1 ½ tablespoon brandy (preferably french!)
- 4 cups shrimp stock (Get my recipe)
- pinch paprika
- shake of white pepper
- 1 large fresh tomato
- salt - to taste
- rouille (recipe below and cheats version)
- grated gruyere
- baguette croûtes
Rouille
- ½ cup olive oil
- ½ cup vegetable oil
- 1 teaspoon Dijon mustard
- Pinch of sea salt
- 1 teaspoon red wine vinegar
- 2 garlic cloves
- Large pinch of saffron threads
- 1 egg
Cheats Rouille
- 2 garlic cloves
- 100 g mayonnaise.
- Large pinch of saffron
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Instructions
- Peel the onion and the carrot and chop into small pieces.
- Remove the stalks and root end from the fennel then chop into small pieces.
- Add the butter and olive oil to a heavy based saucepan and allow to melt.
- Add the veg and sweat them gently over a medium heat for 10 minutes until softened.
- Turn the heat up and pour in the brandy, stirring well.
- Add the prawn stock, the paprika and white pepper and bring to a simmer.
- Remove the stalk from the tomato and cut it into rough chunks. Add it to the soup and then simmer everything for 10-15 minutes until the vegetables are soft.
- Blend your soup (see notes)
- Pour the soup through a sieve to create a smooth velvety soup.
For the Rouille
- Pour the oil into a jug that will fit the heat of your stick blender.
- Add in the Dijon mustard, red wine vinegar, salt, garlic and saffron.
- Then carefully crack the egg in, be careful not to break the yolk.
- Place the head of the stick blender over the yolk and then turn the speed to high and slowly bring the blender up through the oil.
- You should have a glossy rich homemade rouille within seconds.
For the cheats version
- Mince the garlic then mix it through the mayo.
- Add the saffron, stir well and allow to sit for 10 minutes.
To Serve
- Smear a little rouille on the croutons, float them in the soup and allow everyone to sprinkle over the gruyère.
Notes
- I like to use my benchtop blender for this as I find it gives a smoother soup.
Nutrition Information
Show Details
Calories
102kcal
(5%)
Carbohydrates
10g
(3%)
Protein
6g
(12%)
Fat
2g
(3%)
Sodium
819mg
(34%)
Potassium
613mg
(18%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
2880IU
(58%)
Vitamin C
14.2mg
(16%)
Calcium
116mg
(12%)
Iron
1.1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 102 kcal
% Daily Value*
| Calories | 102kcal | 5% |
| Carbohydrates | 10g | 3% |
| Protein | 6g | 12% |
| Fat | 2g | 3% |
| Sodium | 819mg | 34% |
| Potassium | 613mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 2880IU | 58% |
| Vitamin C | 14.2mg | 16% |
| Calcium | 116mg | 12% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
156 reviews
Excellent
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