Dutch Shrimp Shell Soup
Servings 5 servings
Equipment
- Cooking pan
- Food Processor
- Fine Sieve
Ingredients
- 1 kg Shrimp Shells
- 50 ml Olive Oil
- 2 Onion
- 2 Garlic
- 3 tbsp Tomato Puree
- 7 Juniper Berries or black pepper
- 3 Bay Leaves
- 1 Potato
- 100 ml Sweet White Wine or 70ml jenever, cognac or whisky + 2 tbsp honey
- 50 ml Vinegar or lemon juice
- 50 gram Butter
- 50 gram Flour
- ½ tsp Sambal chili paste
Instructions
- Cut the onions and garlic in slices, and the potato in big pieces. Put the cooking pan on a medium heat and fry the onions and garlic in the olive oil until brown and soft.
- Add the tomato puree and shrimp shells and mix through. Then add the bay leaves, white wine, juniper berries, vinegar, the potato, salt & pepper and 1,7 liters of water. Let it cook for 45 minutes - 1 hour.
- Then blend the soup in a food processor (or by using a blender). Pour the thick shrimp mixture through a fine sieve. And then just the back of a soup spoon to press all the juices out of the shells also through the sieve.
- Melt the butter in a cooking pan. When it's melted, add the flour and mix through. Whenever it smells like fresh baked cookies, you can add the shrimp stock to the butter/flour mix.
- Keep stirring until the soup cooks. Then add the sambal and let it cook for 5 minutes. Time to taste the soup; add some lemon juice, chili or salt to your liking. Serve with cream, fresh herbs and croutons.