Creamy Seafood Soup

Para versão Portuguesa clique aqui: Creme de Marisco

This delicious velvety seafood broth is made with the help of Mycook food processor.

40g/ ⅓ cup flour
650g shrimp
800g water
1 medium-sized onion     
1 clove garlic
150g canned tomatoes, chopped
50g olive oil (30+20)
50g white wine
30g butter
1 tsp salt
¼ tsp pepper

In a non-sticking frying pan, lightly brown the flour over low heat, mixing constantly. When done set aside. Remove the heads and shells from the shrimp and set aside. Cut the shrimp in halves and set aside. Place 30g olive oil in the jar and set 1min/120º/speed 1. Add the heads and shells and cook for 3min/120º/speed 1. Add tomato 2min/120º/speed 1. Add wine and reduce 3min/120º/speed 2. Add water and cook 10min/100º/speed 2. 

Strain with the help of the basket. I like to put a sieve under the basket just to catch any small shell that might go through. Discard shells and set the stock aside. Clean the jar. Place the onion and garlic into the jar and pulse Turbo twice. Add butter and 20g olive oil and cook for 5min/110º/speed 2. Add the browned flour and cook 1min/100º/speed 4. Add the stock, season with salt, pepper and chili flakes and cook for 5min/110º/speed 4. When cooked, press turbo 3 times to get a creamy broth. Add the cut shrimp and cook for 4min/100º/speed 1. Serve with croutons.

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