250 grams shelled shrimps
3 egg yolks
250 ml (light) cream
250 ml dry white wine
1 fish bouillon cube
0.2-0.5 gram saffron
Proceed as follows:
Purée half of the shelled shrimps in the food processor together with the egg yolks, saffron, (light) cream, dry white wine and a fish bouillon cube (intended for 0.5 liter of bouillon).
Heat the mixture in a pan at low-moderate heat while constantly stirring until the mixture thickens.
Pre-heat the other half of the shelled shrimps for 40 seconds in the microwave oven.
Add the pre-heated shrimps to the soup.
If possible serve together with some black lumpfish roe on the side and white toasted bread.
A variation is purée all the shrimps and serve the soup as a fish dish sauce.