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Shrimp and Pea Soup
Rate this recipeThis shrimp and pea soup is easy to make, tasty and nourishing – perfect for building up the whole family, and especially easy for little ones to eat. Learn the recipe below and make it for everyone to enjoy.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
13
Time
60 minutes
Servings
2
Level
Medium
Ingredients
Fresh shrimp
250 g
Green peas
20 g
Sweetcorn (half a cob)
1 cob
Carrot
1 piece
Coriander
1 pinch
Chicken breastbones or pork bones
200 g
Egg
1 piece
Cornflour
10 g
Cornflour
10 g
Salt, black pepper, seasoning powder
1 teaspoon
Salt
1 teaspoon
Black pepper
1 teaspoon
Seasoning powder
1 teaspoon
Implementation Steps
01
Make the soup stock
First, blanch the chicken or pork bones in boiling water, then rinse them well to remove any unpleasant smell. Put the bones in a pot with fresh water and simmer on the stove for 40–60 minutes to make the stock.
First, blanch the chicken or pork bones in boiling water, then rinse them well to remove any unpleasant smell. Put the bones in a pot with fresh water and simmer on the stove for 40–60 minutes to make the stock.
02
Prepare the ingredients
Choose good, fresh shrimp. Peel them, remove the heads and pull out the dark vein along the back, then chop or mince the shrimp. You can add the shrimp heads to the pot with the bones to give the stock more flavour.
Rinse the sweetcorn and cut off the kernels. Dice the carrot.
Choose good, fresh shrimp. Peel them, remove the heads and pull out the dark vein along the back, then chop or mince the shrimp. You can add the shrimp heads to the pot with the bones to give the stock more flavour.
Rinse the sweetcorn and cut off the kernels. Dice the carrot.
03
Cook the soup
Add the peas and sweetcorn to the stock and cook until tender.
Mix the cornflour with water. Once the vegetables are cooked, slowly pour in the cornflour mixture, stirring constantly so the soup doesn't go lumpy. Keep stirring until the soup is nicely thickened, then bring it back to the boil.
Add the shrimp and stir until cooked through. For a richer soup, you can season the shrimp beforehand.
Finally, crack the eggs into a bowl and beat them, then slowly pour them into the soup, stirring well as you go. Taste and adjust with salt and seasoning powder, and it's ready.
Add the peas and sweetcorn to the stock and cook until tender.
Mix the cornflour with water. Once the vegetables are cooked, slowly pour in the cornflour mixture, stirring constantly so the soup doesn't go lumpy. Keep stirring until the soup is nicely thickened, then bring it back to the boil.
Add the shrimp and stir until cooked through. For a richer soup, you can season the shrimp beforehand.
Finally, crack the eggs into a bowl and beat them, then slowly pour them into the soup, stirring well as you go. Taste and adjust with salt and seasoning powder, and it's ready.
04
To serve, ladle the soup into bowls, sprinkle with a little black pepper, add some chopped coriander, stir and eat hot.
It's as simple as that – a light, naturally sweet shrimp soup. Besides this mixed shrimp soup, you can also try shrimp and shiitake soup, shrimp and crab soup, shrimp and chicken soup, shrimp and pumpkin soup, shrimp and snow fungus soup, or shrimp soup for babies starting solids, for a change.
It's as simple as that – a light, naturally sweet shrimp soup. Besides this mixed shrimp soup, you can also try shrimp and shiitake soup, shrimp and crab soup, shrimp and chicken soup, shrimp and pumpkin soup, shrimp and snow fungus soup, or shrimp soup for babies starting solids, for a change.
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