Main Ingredients:

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

Cooking Preparation of the Recipe:

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.

Serve immediately.

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.

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