French shrimp soup
By VicentaLakin
ShrimpBisque, interested in this soup, but there's a lot on the Internet that taught me how to crush vegetables with a mixer, to grind them into mud, to drink them in the soup. Over-onion soup (without flour and no butter), which is already thick when the material is churned to mud, and the shrimp soup is made of flour and cream, so it's so sticky that I can't do it on the Internet until I see the soup in a French recipe, and I've seen the real thing, and it's successful, and it's two people's. Besides, I didn't add it here because I bought a big shrimp, so I added two more bowls of water, which was good enough, so only pepper powder and salt, and only plain white wine, if not brandy。
Recipe Recommendations
- Fresh shrimp in shell 8 rats
- flour appropriate amount
- carrot one
- onion by 0.5
- tomatoes one
- whipped cream appropriate amount
- parsley leaf appropriate amount
- basil leaves appropriate amount
- lemon half a tablet
- brandy appropriate amount
- white pepper appropriate amount
- salt appropriate amount
- butter appropriate amount
Steps for French shrimp soup
1
Shrimp washes, tarp, toothpicks between the first and second parts of the back of the shrimp, pick out the intestines
2
Finish the shrimp intestines, rip the head off, strip the shell, and leave a beautiful shrimp tail. Shrimp head and shell
3
I'll get some other material for the soup
4
A little boiler with butter and shrimp shells
5
One more minute of onions
6
Tomatoes, carrots and acne, Loretta. Two bowls of water in note and 30 minutes of fire。
7
When the shrimp soup is ready, half a piece of lemon, a little bit of mix, salty, no lids, a little chilly。
8
With another boiler, two large spoons of flour to cool the water, to make it non-column
9
The filtering net is mounted on a pot filled with flour, which mixs warm (not boiled) shrimp oil soup with flour water. Make sure the flour water doesn't collide with external heat
10
On the mix pan, the small fire boils for five minutes until the face is fully cuddled, with a proper amount of cream, salt and pepper powder, and brandy sauce, and can't leave until the fire is out
11
We'll put a shrimp on it for a minute。
12
If the shrimp soup isn't ready to drink, please get the shrimp out, put some salt and pepper on it, and then put it in the soup. If shrimp continues to bubble, it can shrink and be old and resilient。
13
DoneFrench shrimp soup Make Tips
1. At the start, when removing the shrimp head, you must use a "twisting" motion rather than "pulling" or "yanking." Applying too much pressure on the head will squeeze out the shrimp roe and other contents inside. By twisting, a small amount of meat remains attached to the head end, sealing the yellow and brown substances inside; this prevents the soup from becoming discolored, whether you are stir-frying or boiling. 2. When mixing the shrimp oil soup with the flour water, you must act quickly. It is best to stir while pouring to ensure the flour does not clump. If you lack experience making creamy soups, it is best to let the shrimp oil soup cool slightly before mixing. After mixing and placing it on the heat, you must also stir constantly to prevent the batter from forming lumps. After about 2 minutes, you will notice the soup getting thicker, which indicates that the flour paste is starting to cook. 3. If you fail to stir thoroughly enough and lumps do form, wait until the soup is fully cooked and then strain it through a sieve or strainer. This removes the lumps of flour, making the soup silky and smooth.