This Soupe De Crevette (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!
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5 from 2 votes

Soupe De Crevette (French Shrimp Soup)

This Soupe De Crevette (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!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Appetizer, Main
Cuisine: French
Servings: 4
Calories: 102kcal
Author: Claire | Sprinkles and Sprouts
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Ingredients

  • 1 onion
  • 1 carrot
  • 1 large fennel bulb
  • Knob of butter
  • 1 tsp olive oil
  • 1 1/2 tbsp 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

  • 1/2 cup olive oil
  • 1/2 cup vegetable oil
  • 1 tsp Dijon mustard
  • pinch of sea salt
  • 1 tsp red wine vinegar
  • 2 garlic cloves
  • large pinch of saffron threads
  • 1 egg

Cheats Rouille

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

I like to use my benchtop blender for this as I find it gives a smoother soup.

Nutrition

Calories: 102kcal | Carbohydrates: 10g | Protein: 6g | Fat: 2g | Sodium: 819mg | Potassium: 613mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2880IU | Vitamin C: 14.2mg | Calcium: 116mg | Iron: 1.1mg
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