This French Shrimp Soup is a rich and creamy soup that is perfect for entertaining. It is simple to make and tastes like it is packed full of cream and butter, but it is actually remarkably low is calories!
Back in 2005, way before our Australia adventure began, I had one of those moments that you see if films! We were on holiday in France when we came across a rundown farm house. I am talking completely rundown. The little 3 room house, had no door, the roof had collapsed in places and it was connected to a large barn area and pig sty.
But it was so perfect, sat on the edge of a small village, a little village church and just over ½ acre of land. It was a idillic french dream. So we bought it!!!! A run down farmhouse south of Langre and north of Dijon. In a small hamlet called Venisey. Seriously we just decided there and then to buy it! We bought it and slowly renovated it, very slowly 😉
Venisey is a beautiful place, full of wonderful welcoming people. I loved it! The next village along had a little restaurant which served the best shrimp soup! (It also served a mean raclette but that is a whole other post!) But this soup...Oh!!! So good! It was officially called Soupe De Crevette, which translated is a shrimp soup (prawn soup). It was rich and creamy with a hint of fennel and the most wonderful deep shrimp flavour. It came served with thick french bread toasts slathered with a garlicky saffron rouille and topped with grated gruyere.
When I finally persuaded Etienne to give me the recipe for his shrimp soup I was so surprised to find there was no cream in it. Honestly the creamy nature of this soup has to be tasted to be believed. It tastes so smooth, so rich and amazing! But no cream! In fact if you don't have the traditional accompaniments then this a very healthy soup. But let's face it, the world is better with cheese, bread and garlic!!! 😉
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I have played with his original recipe to make it easier to make at home and also to get maximum shrimp/prawn flavour without having to add a large amount of expensive ingredients. This recipe is almost a left overs dish!!!! It uses my roasted shrimp stock, which is made from the discarded shells of another meal!!! How frugal is that!!! Honestly it is delicious!
I have given a recipe for rouille below the soup recipe, I have also included a cheats version, just in case. Please try this, if you are a fan of prawns then I am certain you will love this!
Enjoy x
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Get the Recipe
Soupe De Crevette (French Shrimp Soup)
Ingredients
- 1 onion
- 1 carrot
- 1 large fennel bulb
- Knob of butter
- 1 teaspoon olive oil
- 1 ½ tablespoon brandy (preferably french!)
- 4 cups shrimp stock (Get my recipe)
- pinch paprika
- shake of white pepper
- 1 large fresh tomato
- salt - to taste
- rouille (recipe below and cheats version)
- grated gruyère
- baguette croûtes
Rouille
- ½ cup olive oil
- ½ cup vegetable oil
- 1 teaspoon Dijon mustard
- pinch of sea salt
- 1 teaspoon red wine vinegar
- 2 garlic cloves
- large pinch of saffron threads
- 1 egg
Cheats Rouille
- 2 garlic cloves
- 100 g mayonnaise.
- Large pinch of saffron
Instructions
- Peel the onion and the carrot and chop into small pieces.
- Remove the stalks and root end from the fennel then chop into small pieces.
- Add the butter and olive oil to a heavy based saucepan and allow to melt.
- Add the veg and sweat them gently over a medium heat for 10 minutes until softened.
- Turn the heat up and pour in the brandy, stirring well.
- Add the prawn stock, the paprika and white pepper and bring to a simmer.
- Remove the stalk from the tomato and cut it into rough chunks. Add it to the soup and then simmer everything for 10-15 minutes until the vegetables are soft.
- Blend your soup (see notes)
- Pour the soup through a sieve to create a smooth velvety soup.
For the Rouille
- Pour the oil into a jug that will fit the heat of your stick blender.
- Add in the Dijon mustard, red wine vinegar, salt, garlic and saffron.
- Then carefully crack the egg in, be careful not to break the yolk.
- Place the head of the stick blender over the yolk and then turn the speed to high and slowly bring the blender up through the oil.
- You should have a glossy rich homemade rouille within seconds.
For the cheats version
- Mince the garlic then mix it through the mayo.
- Add the saffron, stir well and allow to sit for 10 minutes.
To Serve
- Smear a little rouille on the croutons, float them in the soup and allow everyone to sprinkle over the gruyère.
Notes
Nutrition
Nutrition is per serving
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Maureen says
I love this bisque like soup that has no cream. I do admit that I used seafood Culinary stock instead of making my own. Next time I make it I am going to add sauted shrimp? Clams, mussels and even a lobster tail for a truly decadent dinner. Tell me would I be able to make the soup ahead, refrigerated or freeze until I am ready to add the seafood?
Claire | Sprinkles and Sprouts says
Hi Maureen,
I have frozen it with great success. As it defrosts it looks a little strange, almost like it has split, but as you heat it up it comes back together.
Hope that helps.
The addition of your shellfish sounds like you'll have an amazing dish!
Cx
Abe Bailey says
There are no less than 11 ingredients in the recipe. Prep time is shown as 5 minutes.
I've been cooking for over 50 years and spent years working in commercial kitchens. Finally, there's someone (you!) who has broken the cooking-speed barrier in. I doubt I am alone in hoping you'll share the secret to assembling and preparing this dish in a mere, 5 ASTOUNDING minutes.
Please, do tell....or better yet, share a video of this mind blowing technique!!
Claire | Sprinkles and Sprouts says
Hi Abe,
As you point out I think it would be impossible to "assembling and preparing this dish in a mere, 5 ASTOUNDING minutes." however, you will note that the recipe card doesn't say that! It says total time 30 minutes. The cook time is 25 minutes with 5 minutes prep - to chop the veg. I can chop an onion, carrot and chunk of fennel in 5 minutes, hence the timings. But if it takes you longer please add another 5 minutes of prep time to the recipe, making this a 35 minute dish.
Have a great day, Claire
Angela says
This is a great recipe. Made the stock first as per your instructions - very easy. Then the soup which my husband thought was very French. Only change we made was to add the quickly grilled prawns at the end instead of the toasts, but we were celebrating. Will have it your way next time. Thanks again. One to go in the recipe folder.
Claire McEwen says
I am loving the decadent addition of grilled prawns! Perfect for celebrating 🙂
I am so pleased you enjoyed it 🙂
Cx
Dorothy Dunton says
Hi Claire! What a lovely post and I don't just mean the soup! Do you still have your little French villa? You have done so many amazing things! I love the way you just jump right in on the spur of the moment! Now about this soup, it looks and sounds absolutely heavenly! I cannot get fresh shrimp, only frozen. They taste quite good, but I don't think the thin shells (no heads) would make a very good stock. I do get a good seafood base from the spice house in Wisconsin which is made from shrimp, clams and lobster so I will have to substitute that. The result won't be the same, but it should be tasty!
Claire McEwen says
Hi Dorothy,
You could try roasting the thin shells and then adding in your seafood base? It might just boost the flavour a bit? Worth a try as it is pretty straight forward to make the soup 🙂 Let me know xx