Not sure if you already regonized it, but I am crazy about soups. Because they are so easy to make and still so mucho delicioso!
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| Zucchini Soup with Blue Cheese and Shrimps |
When I went to the grocery store at the weekend I spent much more money than I intended. (never ending storry, everybody knows that...) But I noticed that I spent half of my money on fresh fruits and vegetables and the other half on fresh shrimps and wine. Just writing about it makes me feel better as I did not spend it on some crab. :-) I also bought fresh zucchinis, because I was thinking about cooking a Ratatouille. Ratatouille is perfect for the summer, it is full with fresh vegetables and easy to make and does not have lot of calories. For some reason I just didn't want to cook it. Still, I was lusting for some zucchini. I decided to look through my cooking magazines and found a recipe which sounded pretty interesting to me. A Zucchini Soup with Blue Cheese. Perfect! I love zucchini and I love blue cheese and I had all the needed ingeredients in my fridge. Needless to say that I went straight into the kitchen and started to cook. Originally, I intended to cook the soup and a pasta meal afterwards like a little menu. I planned to use the fresh shrimp in the second course...but just cleaning them, made me want to eat it right at this moment. So I thought it can't be bad to have shrimps in both courses, can it? That turned the soup into a Zucchini Soup with Blue Cheese and Champagne Shrimps. (yes, I really cooked the shrimps in champagne cause I am just that flashy!)
And here is the recipe, you need:
1 small Zucchini
1/2 Onion
some water
250 ml Vegetable Broth
200 ml Cream
100 g of Blue Cheese
10 Shrimps
150 ml Champagne
some leaves of fresh Sage
some leaves of Thyme
Pepper, Salt
How to:
1. Slice the onions in thin slices and put them into the pot. Add the water and sweat the onions. Already add the pepper and salt. Let the onions and the seasonings boil down. Meanwhile, cut the zucchini in little pieces. Add the pieces to the onions. Fill up the vegetable mixture with the broth and cream and let it boil until the vegetables are cooked.
2. While cooking the veggies. Heat some oil in a pan. Add the shrimps to the pan when it is hot enough. Make sure to season them with freshly grounded pepper, salt, and the sage leaves. Roast the shrimps in the pan until they got their lovely red color. By then, the pan should be pretty hot and the sage leaves should be kind of frying in the oil. Make sure you fry them, but don't burn it! Before letting it get too hot add the champagne. Cook it on the highest heat until the fluid boild away. You will then have a champagne-sage-glaze that is totally delicious and you can kind of marinade the shrimps in it.
3. Add the thyme to the soup. Blend the soup with the immersion blender. Finally add some more seasoning if needed.
4. Cut the blue cheese in pieces (not too big and not too small).
5. Give the well blended soup onto the plate. Add the blue cheese in the middle and put the shrimps on top. Now you are done!
You do not have to add the blue cheese to the soup if you don't like it. The soup alone is fine or just with the shrimps. That is actually the good thing about cooking: you can prepare it whichever way you like it the most. Enjoy!
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| soup without the shrimps |
