Shrimp Soup with Garlic and Saffron

 Shrimp Soup with Garlic and Saffron

Ingredients (serves 4):

400g peeled shrimp

4 garlic cloves, finely chopped

1 medium onion, sliced

1 leek (white part), finely sliced ​​(optional)

2 tablespoons olive oil

1 pinch saffron threads

1/2 teaspoon sweet paprika

1 pinch Espelette pepper or cayenne pepper (optional)

1 bay leaf

1 tablespoon tomato paste

1 ripe tomato, peeled and chopped (or 150g chopped tomatoes)

100ml dry white wine

800ml shellfish or vegetable stock

100ml single cream (optional, for a creamier version)

Salt and pepper

A few Fresh parsley or cilantro sprigs for the finishing touch

Preparation:

Infuse the saffron

In a small bowl, pour a little hot water over the saffron threads and let it steep for 10 minutes.

Sauté the herbs

In a large saucepan, heat the olive oil. Add the onion and garlic (and leek, if using). Sauté over low heat until translucent, but not browned.

Add the spices and tomatoes

Stir in the paprika, tomato paste, chopped tomatoes, bay leaf, and chili pepper. Sauté for 2 to 3 minutes.

Deglaze with white wine

Pour in the white wine and reduce slightly.

Add the broth and saffron

Pour in the hot broth and saffron infusion. Bring to a boil, then reduce heat to low and simmer for 10 minutes.

Cook the Shrimp

Add the shrimp to the soup and cook for 3 to 5 minutes, just until they turn pink and tender.

Stir in the cream (optional).

If you prefer a creamier soup, add the single cream at the end. Adjust the seasoning with salt and pepper.

Serve hot.

Garnish with fresh parsley or cilantro, and serve with croutons or garlic toast.

Tips:

For a more robust flavor, sauté the shrimp heads and shells first, then strain everything before continuing.

This soup can be blended (before adding the shrimp) for a smooth and elegant bisque-like base.

You can replace the wine with a squeeze of lemon juice or concentrated fish stock if you prefer non-alcoholic.