Soupe De Crevette (French Shrimp Soup)
User Reviews
4.9
-
Prep Time
5 mins
-
Cook Time
25 mins
-
Total Time
30 mins
-
Servings
4
-
Calories
102 kcal
-
Course
Main Course, Appetizer
-
Cuisine
French
Soupe De Crevette (French Shrimp Soup)
Description
Soupe De Crevette combines sautéed aromatic vegetables—onion, carrot, and fennel—sweated in butter and olive oil to develop sweetness and depth. Brandy is added and stirred in to lift flavors, followed by shrimp stock, paprika, white pepper, and fresh tomato chunks. The soup simmers until the vegetables are tender.
Once cooked, the soup is pureed and passed through a sieve, resulting in a smooth texture characteristic of classic French shellfish soups. It is accompanied by rouille, a rich emulsified sauce made with olive and vegetable oils, Dijon mustard, red wine vinegar, garlic, saffron, and an egg yolk, which adds creaminess and a subtle spice.
Served with grated Gruyere cheese and slices of crusty baguette, this soup offers layered flavors from the seafood stock, gentle vegetable base, and flavored rouille that enriches each spoonful. It captures the essence of French coastal cuisine.
The recipe includes a shortcut rouille version using mayonnaise and garlic for convenience. Using a benchtop blender is recommended for a smoother soup texture.
Ingredients
- 1 onion
- 1 carrot
- 1 fennel bulb large
- butter knob
- 1 teaspoon olive oil
- 1 ½ tablespoon brandy (preferably french!)
- 4 cups shrimp stock (Get my recipe)
- paprika pinch
- white pepper shake
- 1 tomato large, fresh
- salt to taste
- rouille (recipe below and cheats version)
- gruyere cheese grated
- baguette croûte
Rouille
- ½ cup olive oil
- ½ cup vegetable oil
- 1 teaspoon Dijon mustard
- sea salt pinch
- 1 teaspoon red wine vinegar
- 2 garlic cloves
- saffron threads large pinch
- 1 egg
Cheats Rouille
- 2 garlic cloves
- 100 g mayonnaise
- saffron large pinch
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
- Using a benchtop blender helps achieve a smoother texture for the pureed soup.
- The soup is strained after blending to create a velvety smooth consistency.
- A traditional rouille is made from oils, mustard, garlic, saffron, and egg yolk for a creamy, flavorful sauce.
- A quicker rouille option uses garlic, mayonnaise, and saffron for convenience.
- Serve the soup with grated Gruyere cheese and crusty baguette slices for authentic accompaniment.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
You'll Also Love
