Cream of Onion Soup with Tomato, Basil and Chili Shrimp

(55 votes)
Total Time Icon
Total time: 10 min
Preparation Time Icon
Prep time: 10 min
Yield Icon
Enough for 4 people

🍓 Ingredients

400 grams Onions young white
1 tablespoon Flour
50 grams Butter
1 Tomato firm fleshed without seeds coarsely diced
100 milliliters Butter brown
500 milliliters Veal stock or beef stock
150 milliliters Whipping cream
  Salt and pepper
1 handful Basil leaves plucked
4 large Shrimps or scampi
1/2 Hot peppers red finely chopped
2 tablespoons Olive oil

🍽 Instructions

Coarsely dice the onions and braise them in the butter in a large pot over low heat, covered, for about 20 minutes. The onions should not brown, just become soft. Add the diced tomatoes and braise for another 5 minutes. Dust with flour and sweat briefly.

Deglaze with the stock, bring to the boil and simmer gently for 15 minutes. For the beurre noisette, heat butter in a small saucepan until it turns brown and begins to smell of nuts.

Then immediately stop the roasting process by placing the pan in cold water. Add the coarsely chopped basil to the soup and puree the soup with a magic wand. Add beurre noisette and cream and whisk until smooth.

Season to taste with freshly ground pepper and salt. Peel, devein and wash the shrimp. Cut into butterfly shape. Put the olive oil in a very hot pan and fry the shrimp with the chopped hot peppers until they have taken color on all sides. Add a little salt.

Then immediately remove from the pan. If the shrimp are very large, add the hot peppers later so they don’t burn.

Place the shrimp in the center of preheated soup plates, whisk the soup again, and pour only enough into the plates so that the shrimp can still be seen. Decorate with a basil leaf, serve immediately hot.

📊 Nutrition Facts

Nutritional values per serving:


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