Shrimp soup with ricotta
Shrimp soup with ricotta. Flavored with white wine, herbs, ricotta, and delicious homemade shrimp stock. And filled with shrimp. What a delicacy in one bowl of soup.
This recipe is:
[recipe_key]Ingredients
Broth
- 1 onion quartered
- shrimp waste peeling washed thoroughly
- 2 sprigs parsley
- 1 bay leaf
- 1 carrot sliced in three pieces
- 1 celery stalk sliced in three pieces
- 5 black peppercorns
- 1 teaspoon salt
- ⅛ teaspoon pepper
- 1 liter water
Shrimp Soup with Ricotta
- 1 tablespoon butter unsalted
- 1 onion finely chopped
- 2 cloves garlic finely chopped
- 6 tomatoes
- 500 ml shrimp broth recipe above
- 250 ml dry white wine Chardonnay is great
- 2 sprigs rosemary
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 100 grams ricotta
- 250 grams shrimp peeled
- 3 sprigs parsley leaves finely chopped
Notes
- Skinning tomatoes is easy when you cut a small cross in the bottom of the tomato. Then dip the tomatoes in boiling water for 15 seconds. Transfer the tomato then to a bowl of iced water and leave it for a while. By then the skin of the tomato will peel off easily.
Instructions
Shrimp Broth
- Put all ingredients in a large pan and bring to a boil.
- Let the broth simmer for 20 minutes.
- Strain the broth first through a coarse sieve and then through a fine sieve in which you place a cheesecloth (or towel).
- Let the broth cool down to room temperature.
Shrimp Soup with ricotta
- Peel the tomatoes, remove the seeds, and cut them into small cubes.
- Melt the butter and sauté the onion for 3 minutes.
- Add the garlic and stir-fry for 1 minute.
- Add the diced tomatoes and stir fry for 30 seconds.
- Then pour in the shrimp broth, wine and add the rosemary.
- Bring to a boil and simmer for 10 minutes.
- Add the ricotta and puree the soup in a blender.
- Season with salt and pepper.
- Put the shrimp in the soup and cook for another 5 minutes.
- Pour the soup into a bowl and sprinkle with parsley.
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