Creamy seafood soup recipe

Oct 3, 2016 | Gluten Free Recipes, Low Carb Meals | 0 comments

I kind of promised myself that I’ll stop complaining to you guys about the cold weather here, but I can’t help myself.
It’s very cold here and it’s going to be one cold weekend. . Did I mention it’s very cold?
Come on, it’s March already, I’m ready for spring,  I want to see the trees budding,  I want to go outside and feel the sun on my face!
Anywho, on such wonderful cold weather, there’s nothing better than a delicious creamy soup.
So … as you can see in the picture above my shrimp were quite big!
It’s such a simple soup but so good. 🙂


600 grams of a choice (cod fish, halibut or monkfish and salmon)
100 grams of shrimp
70 grams of clams
2 carrots
2 potatoes
1 onion, chopped
1 celery stick
1 garlic clove, crushed
200 grams of celery root
2 egg yolks
125 ml of fresh cream
125 ml of sour cream
2 tablespoons chopped dill
1 tablespoon parsley
1 tablespoon chives
Cup of white wine
Salt, if necessary
Freshly ground pepper


Start with clean shrimp by depriving them of Heads, of chele and of the carapace (Shell).
Retrieve heads and claws and put them in a saucepan with about 1 and a half liter of water. Add onion, carrots, stick of celery. Cook for 25 minute.
Peel and dice the potatoes into chunks. Beat the egg yolks and mix with two types of cream and our fresh made broth.
Dice the fish into small pieces (I diced mine into cubes but next time I will go smaller).
In a pan put a bit of butter and a clove of garlic. When the garlic is browned add the peeled prawns, Let season 1 minute then add the cup of wine and let evaporate.
Add potatoes, parsley, dill, cream mix and bring to boil. Season well and then add the fish, shrimp and clams.
Reduce heat and simmer, stirring occasionally for about 20 minutes or until potatoes are soft and soup has thickened slightly.
Serve with the chives sprinkled. It is especially good when mopped up with crusty bread.

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