in Soup Recipes

Celery cream soup with shrimp

Spread the love

Ingredients for 6 servings:

  • 500 g celery (cleaned and cut into small pieces)
  • 20 g butter
  • ¾ liter meat broth
  • ¼ liter milk, low-fat
  • 2 egg yolks
  • 50 g shrimp(s) (ready to cook)
  • salt and pepper
  • chives
  • nutmeg

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Heat the butter in a large saucepan. Add the celery pieces and sauté for about 5 minutes. Pour in 200 ml of milk and the meat broth and simmer for about 20 minutes. Mix the egg yolks with the remaining milk. Pour the egg yolk mixture into the soup, stirring constantly, to thicken it slightly. Do not allow the soup to boil again, or the yolks will curdle. Season to taste with salt, pepper, and nutmeg. Stir the shrimp into the soup and let it sit for a while. Finally, sprinkle with chives. The soup can also be eaten cold. To do this, chill it in the refrigerator for at least 3 hours.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Honey carrots

Dragonfly – Lady's Devil's Lettuce