in Soup Recipes

Orange cream soup with shrimp

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Ingredients for 2 servings:

  • 2 tbsp butter
  • 2 tsp sugar
  • ¼ onion(s)
  • 3 orange(s), juice
  • 250 ml Cremefine for cooking
  • 125 g shrimp(s), frozen
  • e.g. parsley, dried
  • 1 pinch(s) of cayenne pepper
  • 1 pinch of salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

simple, quick and delicious

Heat the butter in a saucepan. Stir in the sugar and let it melt. Finely slice the onion, stir in, and sauté until translucent. Deglaze with the juice of the squeezed oranges, stir in the Cremefine, and bring to a boil. Meanwhile, thaw the shrimp and fry briefly. Then add them to the orange juice. Season with parsley, cayenne pepper, and salt. Simmer for about 15 minutes. Warming and spicy in winter. Thickened with a little flour, it also makes a delicious pasta sauce. The freshly squeezed orange juice can easily be replaced with juice from a carton.

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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.

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