Dutch Shrimp Soup
Experience the comforting elegance of Dutch Shrimp Soup, a creamy seafood delight that's perfect for any occasion. This flavorful soup combines tender, juicy shrimp with a medley of aromatic vegetables like leek, carrot, celery, and onion, all gently cooked in a buttery base to create a rich and satisfying flavor. Infused with the subtle notes of dry white wine and a luxurious splash of heavy cream, this dish is elevated with a touch of nutmeg for a warm, nutty finish. Served piping hot and garnished with fresh parsley, this Dutch-inspired recipe is easy to make in under 45 minutes, making it an ideal choice for weeknight dinners or special gatherings. Pair it with crusty bread for a hearty, soul-warming meal that's sure to impress seafood lovers.
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Recipe Information
Ingredients
- 300 grams small shrimp (peeled and deveined)
- 2 tablespoons butter
- 1 medium onion (finely chopped)
- 1 large leek (sliced, white and light green parts)
- 1 medium carrot (diced)
- 1 stalk celery stalk (diced)
- 2 tablespoons all-purpose flour
- 1 liter fish or seafood stock
- 125 milliliters dry white wine
- 150 milliliters heavy cream
- 2 tablespoons parsley (chopped, for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon nutmeg (optional, freshly grated)
Instructions
Melt the butter in a large pot over medium heat.
Add the chopped onion, leek, carrot, and celery to the pot. Cook and stir for about 5-7 minutes until the vegetables are softened but not browned.
Sprinkle the flour over the vegetables and stir well, cooking for 1-2 minutes to remove the raw taste of the flour.
Slowly pour in the fish or seafood stock while stirring constantly to prevent lumps. Add the dry white wine and bring the mixture to a simmer.
Let the soup simmer gently for 10 minutes, allowing the flavors to meld together.
Stir in the heavy cream, then add the shrimp to the pot. Cook for 3-5 minutes until the shrimp turn pink and are cooked through.
Season the soup with salt, black pepper, and freshly grated nutmeg, if using.
Ladle the soup into bowls and garnish with chopped parsley. Serve immediately with crusty bread for dipping, if desired.
Nutrition Facts
Calories |
1365 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.2 g | 99% | |
| Saturated Fat | 43.8 g | 219% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 805 mg | 268% | |
| Sodium | 5448 mg | 237% | |
| Total Carbohydrate | 52.4 g | 19% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 13.6 g | ||
| Protein | 86.0 g | 172% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 280 mg | 22% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1802 mg | 38% | |
*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.
