Soup with prawns


Shrimp - 450-500 g
Olive oil - 4 tbsp
Onion - 1/2 piece
Celery - 2 stalks
Garlic - 3 cloves
Flour - 2 tablespoons
Tomato paste - 2 tbsp
Milk - 3 cups
Bay leaf - 1 pc
Salt - to taste
Basil - 4 sheets
Green onions - 3 feather
Broth - 2 cups


1. Boil the broth. To do this, all the ingredients for the broth to put in a saucepan, bring to a boil and cook over medium heat for 40 minutes. Remove from heat and drain.
2. Onions cut into small cubes and fry in olive oil until golden brown. Add chopped celery and cook for another 5 minutes.
3. Add the flour to the skillet and tomato paste, stirring constantly to avoid lumps formed.
4. Add the milk in a saucepan with the broth. If you fried onion in the pan, but not in a saucepan, and then milk broth should be mixed in a pan and add the contents to the same pan. Mix well and bring to a boil. Add chopped garlic, bay leaf, basil, salt and pepper and cook for 5 minutes. Add shrimp and cook for another 5 minutes. That's all. Louisiana shrimp soup is ready. Before serving, decorate with chopped leek. Enjoy your appetite.


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