Shellfish soup with vegetables

Shellfish and Vegetable Soup – A Deliciously Aromatic Culinary Journey

Welcome to the fascinating world of seafood! Today, I invite you to discover a shellfish and vegetable soup, a simple and quick recipe that combines fresh flavors with a hint of spice. This soup is perfect for warm summer days or cool evenings, bringing a splash of the ocean right to your bowl. So, get ready to embark on the adventure of making a flavorful, colorful, and healthy soup!

Preparation time: 15 minutes
Cooking time: 25 minutes
Total: 40 minutes
Servings: 2

Ingredients needed for the shellfish and vegetable soup:

- 400 g small, fresh shellfish
- 1 medium carrot, peeled
- 1 tablespoon extra virgin olive oil
- 2 small onions (preferably shallots, for a milder taste)
- 1/2 red bell pepper, peeled
- 1 clove garlic, crushed
- Salt and pepper, to taste
- A pinch of crushed chili pepper (optional, for added heat)
- 2-3 tablespoons light cream or yogurt (for a touch of freshness)
- 1 tablespoon fresh herbs (chives, parsley, or your favorite mix)

Preparing the shellfish and vegetable soup:

1. Preparing the shellfish: Start by washing the shellfish in cold water, ensuring they are thoroughly cleaned of impurities. It’s important to soak them in cold water for at least 30 minutes to help remove any sand. This step is essential for achieving a clean and delicious soup.

2. Boiling the shellfish: In a large pot, add the shellfish and fill with cold water. Place the pot on the heat and let it boil for 2-3 minutes until the shellfish open. During boiling, skim off any foam that forms on the surface with a spoon. Once all the shellfish have opened, remove the pot from the heat and cover it with a lid to retain the flavor.

3. Preparing the vegetables: Meanwhile, prepare the vegetables. Cut the bell pepper into small cubes, the onion into thin strips, and the carrot into fine slices. These vegetables will not only add flavor but also a pleasant texture to your soup.

4. Sauté the vegetables: In a deep skillet, heat the olive oil over medium heat. Add the onion and sauté for 2-3 minutes until it becomes slightly translucent. Then, add the carrot and red bell pepper, stirring well. Add salt to taste and let the vegetables simmer on low heat for a few minutes.

5. Add the soup: Strain the shellfish, reserving the cooking water. Pour this water over the vegetables and let it boil for 10-12 minutes. This liquid is full of flavor and will make the soup richer and tastier.

6. Finalizing the soup: After the vegetables are cooked, add the crushed chili pepper and garlic. These will give the soup a spicy and savory taste. Return the shellfish to the pot, half of them in their shells and the other half out, for a varied texture.

7. Serving the soup: Finally, taste the soup and add salt if necessary. Stir in the yogurt or cream, mixing gently to achieve a creamy consistency. Turn off the heat and let the pot sit covered for 2-3 minutes for the flavors to meld perfectly.

Serving suggestions: Serve the soup hot, garnished with fresh herbs. A slice of garlic toast on the side will perfectly complement this recipe. You can enjoy the soup with a glass of dry white wine or a refreshing lemonade to enhance the seafood flavors.

Tips and variations:
- You can experiment with different types of vegetables, such as zucchini or leeks, to create a personalized soup.
- If you're a seafood fan, you can also add shrimp or calamari for an even richer soup.
- Instead of yogurt, you can use sour cream to intensify the flavor.

Nutritional benefits: This shellfish soup is rich in protein, vitamins, and essential minerals. Shellfish are an excellent source of zinc, iron, and vitamin B12, while the vegetables add fiber and antioxidants, contributing to a healthy diet. It’s a perfect choice for a light and nourishing meal.

Frequently asked questions:
1. Can I use frozen shellfish? Yes, but make sure they are of good quality and follow the thawing instructions.
2. How can I tell if the shellfish are fresh? Choose shellfish that are closed; those that are open are not good for consumption.
3. Is this soup spicy? You can adjust the amount of chili pepper according to your preferences.

I hope this shellfish and vegetable soup recipe inspires you to explore the culinary universe of seafood even more. Enjoy every bite and savor the delicious flavors! Bon appétit!