Buttermilk and Shrimp Soup
Dive into a bowl of velvety **Buttermilk and Shrimp Soup**, a warming and flavorful dish that captures the essence of comfort in every spoonful. Perfectly cooked shrimp are bathed in a rich, tangy broth made with creamy buttermilk and aromatic chicken or vegetable stock, complemented by sautéed vegetables like onion, celery, and carrot for subtle sweetness and texture. A medley of paprika, cayenne pepper, and fresh dill adds depth and a gentle kick of heat, while a splash of lemon juice brightens the flavors. This quick and easy soup comes together in just 40 minutes, making it an ideal weeknight meal. Garnished with fresh parsley and paired with crusty bread, it's a delightful option for seafood lovers seeking a cozy yet sophisticated dinner.
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Recipe Information
Ingredients
- 400 grams Shrimp (peeled and deveined)
- 500 ml Buttermilk
- 500 ml Chicken or Vegetable Stock
- 2 tablespoons Butter
- 1 medium Onion (finely chopped)
- 3 cloves Garlic (minced)
- 1 stalk Celery (finely diced)
- 1 medium Carrot (finely diced)
- 0.5 teaspoons Cayenne Pepper
- 1 teaspoons Paprika
- 2 tablespoons Fresh Dill (chopped)
- 1 teaspoons Salt
- 0.5 teaspoons Black Pepper
- 1 tablespoon Lemon Juice
- 1 tablespoon Olive Oil
- 2 tablespoons Fresh Parsley (chopped, for garnish)
Instructions
Heat a large pot over medium heat and add olive oil and butter. Once the butter is melted, add the chopped onion and cook for 3-4 minutes until it becomes translucent.
Add the minced garlic, diced celery, and diced carrot to the pot. Stir and sauté for another 3-4 minutes until the vegetables begin to soften.
Stir in cayenne pepper and paprika, coating the vegetables evenly with the spices. Cook for 1 minute until fragrant.
Pour in the chicken or vegetable stock and bring the mixture to a gentle boil. Lower the heat and let it simmer for 10 minutes.
Add the shrimp to the pot and cook for 3-4 minutes until they turn pink and are fully cooked through.
Lower the heat to a gentle simmer and slowly pour in the buttermilk while stirring continuously to avoid curdling.
Stir in chopped dill, salt, black pepper, and lemon juice. Simmer for an additional 3 minutes, allowing the flavors to meld together.
Taste and adjust seasoning as needed. Remove the pot from heat.
Ladle the soup into serving bowls and garnish with fresh parsley. Serve hot with crusty bread or crackers on the side.
Nutrition Facts
Calories |
294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.0 g | 19% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 225 mg | 75% | |
| Sodium | 1329 mg | 58% | |
| Total Carbohydrate | 13.3 g | 5% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 9.0 g | ||
| Protein | 30.1 g | 60% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 223 mg | 17% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 645 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
