Soup with shrimps

Name: Soup with shrimps
Cook time: 25 min
Total time: 25 min
Yield: 10
Ingredients: 2 small onions; 1 Cup of shrimps in brine (total weight 350 g; drained weight 200 g); 375 g Whipped cream; 1 collar Dill; 125 g Crab Butter; 100 g Flour; 2 (425 ml) Glasses of fish stock; 1400 ml Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp freshly ground white pepper; 7-10 Tbsp Sugar; 50 ml Cognac

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 10

2 small onions
1 Cup of shrimps in brine (total weight 350 g; drained weight 200 g)
375 g Whipped cream
1 collar Dill
125 g Crab Butter
100 g Flour
2 (425 ml) Glasses of fish stock
1400 ml Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp freshly ground white pepper
7-10 Tbsp Sugar
50 ml Cognac

Directions

1
Onions peel and chop very finely. Pour shrimps on a sieve, rinse with cold water and drain well on a sieve. Whip 125 g cream with the whisk of the hand mixer. Wash the dill, dab dry, put some flags aside for garnishing. Chop the rest of the dill. Melt butter in a pot, add onions and fry until translucent.
2
Dust with flour, sweat and gradually deglaze with fish stock, broth and remaining cream, stirring constantly. Bring to the boil while stirring constantly, season to taste with salt, pepper and sugar. Stir in cognac. Add shrimps and bring to the boil again briefly. Serve sprinkled with a dollop of whipped cream and dill. Garnish with dill flags