Cold Cheese Soup with Shrimp
Ingredients
2 servings
- For the soup
- Young zucchini 2
- Water 1 cup (200 ml)
- Fresh dill 4-5 sprigs
- Shrimp 12-15
- Green onion tops 3-4
- Lemon juice 1 tsp (to taste)
- Olive oil 3-4 tbsp
- Philadelphia cheese 175 g
- Salt, black pepper to taste
- Garlic 1 small clove (optional)
- To serve
- Crackers or white bread toasted on the grill optional
Step-by-step recipe
Preparing the ingredients
A few words about Philadelphia cheese. It is a cream cheese, as they say in the West. Very soft, slightly sweet, with a creamy taste. Philadelphia is a very old brand of an American company, and similar cheese is made all over the world. Any soft cream cheese will work for a cold soup.
Prepare the zucchini: wash them well, dry them and cut into large cubes. Choose small young zucchini, preferably with thin green skin, so you don’t have to peel them.
Thaw the shrimp, preferably medium-sized, and peel them. If the shrimp are very large, cut the meat in half lengthwise.
Mix the cheese with the dill: put the cream cheese into a small bowl and add finely chopped dill fronds, without the coarse stems. Mash the cheese and dill with a fork to make a uniform mixture.
Cooking the soup
Fry the green onion and zucchini: heat the olive oil in a saucepan over medium heat. As soon as the oil is hot, fry the finely chopped green onion, tops only, in it for 30 secs.
Add the chopped zucchini and fry for 10 mins, stirring constantly.
Add 1 cup of water (200 ml) to the zucchini, bring to a boil and cook covered over low heat for 20 mins.
Add the prepared shrimp, season with salt and pepper to taste and cook for another 10 mins. The soup should barely simmer.
Add the cream cheese and dill mixture to the soup. Stir with a fork until the cheese dissolves completely and no lumps remain. Add a little lemon juice to taste, but carefully, 1 tsp is enough. Let the soup simmer over low heat for 10 mins and remove from the heat.
Chilling
Let the soup cool completely, then chill it in the refrigerator to 10-12 °C. It is best to make the cheese soup the day before, so it can infuse and chill overnight.
One more thing I want to share: it turns out to be very tasty to add a small clove of garlic, ground with salt, to the finished, cooled cheese soup with shrimp. This is optional.
Serving
Serve the cheese soup with shrimp in small portions in cups or bowls with crackers or white bread toasted on the grill. You can enjoy it and quench your thirst on a hot afternoon.
Calories and macros
690 kcal
Serving ≈ 580 g
- Protein36 g21% of kcal
- Fat56 g72% of kcal
- Carbs12 g7% of kcal
100 g120 kcalProtein 6.3 gFat 9.7 gCarbs 2.1 g
Calculated from the recipe ingredients, excluding salt and spices. Data: USDA and Matvaretabellen.