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Brown Shrimp Soup with Crisp Sesame Croûtons
Brown Shrimp Soup with Crisp Sesame Croûtons is a traditional British recipe for a classic soup o brown shrimps in a vegetable base with tomato puree, saffron, wine and orange juice served with bread croutons. The full recipe is presented here and I hope you enjoy this classic British version of: Brown Shrimp Soup with Crisp Sesame Croûtons.
prep time
20 minutes
cook time
65 minutes
Total Time:
85 minutes
Serves:
4–6
Rating: 
Tags : Bread RecipesVegetable RecipesMilk RecipesBritish Recipes
This is a classic British recipe for a soup of brown shrimp in a vegetable and white wine stock base.
Ingredients:
550g cooked brown shrimps, washed
3 tbsp olive oil
1 onion, finely chopped
2 carrots, roughly chopped into small dice
1 medium fennel bulb, roughly chopped into small dice
1 medium potato, peeled and roughly chopped
2 garlic cloves, chopped
1 tbsp tomato purée
pinch of saffron threads
150ml white wine
juice of 2 oranges
100ml whipping cream (or crème fraîche)
salt and cayenne pepper, to taste
For the Croûtons:
4 thick slices of white bread, crusts removed
1 tsp (heaped), sesame seeds
3 tbsp sesame oil
25g butter
Method:
Peel 100g of the shrimps and reserve the shells for use in the soup base.
Heat the olive oil in a large saucepan, add the onion, carrots, fennel, potato and garlic. Cover and allow to sweat down gently for about 18 minutes, stirring occasionally, or until the vegetables are tender but not coloured.
Add the 450g unpeeled shrimps and the reserved shrimp shells along with the tomato purée and the saffron. Stir to mix then pour in the white wine. Bring the mixture to a boil, reduce to a brisk simmer and cook until the volume has reduced by half. Stir in 750ml water and the orange juice then bring back to a boil, reduce to a simmer and cook for 30 minutes.
Take off the heat then set aside to infuse and cool for 10 minutes. Turn into a food processor and liquidize until smooth. Push the soup through a fine-meshed sieve to remove any pieces of brown shrimp shells, but ensure that you press every last drop of liquid from the solids with the back of a spoon.
Pour the liquid into a clean saucepan and allow to heat through (but do not boil). Take off the heat and whisk in the whipped cream or crème fraîche. Season to taste with salt and cayenne pepper then set over low heat to keep warm.
In the meantime, prepare the croûtons. Cut the bread into cubes then heat a non-stick frying pan. Add the sesame seeds and cook, stirring constantly, until they are golden brown. Turn the sesame seeds out of the pan and set aside.
Put the pan back on the heat, add the sesame oil and when hot add the bread cubes and fry until golden brown and crispy on the outside. Add the butter and the reserved peeled prawns then add the toasted sesame seeds. Stir for about 2 minutes then take off the heat.
Divide the soup between warmed soup bowls, garnish with a little croûton and prawn mix and serve immediately, accompanied by the remaining croûton mixture.
