A contemporary take on the classic shrimp soup
found on aperitif.no
With this soup you take full advantage of the shrimp since the shrimp shells are the basis for the broth. If you get leftover shrimps, they will make a nice sandwich for breakfast the next day.
Number of servings: 4
Total time: 45 minutes
500 g [1 lb] fresh shrimps with shells
1 teaspoon fennel seeds
1 teaspoon of black pepper
1 teaspoon of coriander seed
1 small yellow onion, chopped
1 large carrot, chopped
2 cloves of garlic, crushed
1 twig of tarragon
2 tablespoons chopped parsley stalk
1 tablespoon tomato puree
1 large tomato
1 glass of white wine
4 tablespoons white wine vinegar
4 dl [0,8 pt] cream
1 tablespoon crème fraîche
1 tablespoon of lime juice
½ clove of garlic
A little salt and sugar
1 tablespoon cream fraiche
4 slices of rye bread
 Clean the shrimps and save the shells. Cover the shrimps with plastic film and place them cold until you need them.
 Have a little butter in a thick-bottomed saucepan and add the dry spices and let it simmer for a few minutes over medium heat.
 Add the shrimp shells, chopped vegetables and leave it to simmer for another 10 minutes over medium heat.
 Add tomato puree and let it simmer a couple of minutes before adding tomatoes, fresh herbs, white wine vinegar, white wine and water until it reaches 3 cm/1 inch above the shells and vegetables.
 Bring to a boil and use a slotted spoon to remove the foam that gathers on the surface. Lower the heat down and let the soup simmer for about 25 minutes.
 Add the cream and let the soup get a new boil. Feel free to cook for a few minutes until it starts to thicken a little before adding cream and stirin it in.
 Mash the soup properly with a hand held mixer so you get all the flavor of the soup ingredients, sieve the soup through a fine sieve and taste with salt and cayenne pepper.
 Mash the avocado meat with lime juice and crushed garlic. Season with salt and sugar. Mix in the crème fraîche and mix into a smooth puree. Toast rye bread in a fryingpan with a few drops of olive oil.
 Spread the avocado cream on the rye bread and garnish with some fresh prawns and finely chopped coriander. Squeeze some lemon juice over just before serving.
 Put shrimps in four soup plates and spoon in the soup. Serve with the avocado cream rye bread.