Imagine a soup so luxurious it could make the legendary statue herself pause and marvel at its perfection. The Venus de Milo Soup isn't just a dish—it's a culinary masterpiece that combines the delicate flavors of succulent seafood with a creamy, aromatic broth that whispers tales of coastal French cuisine. Whether you're looking to impress dinner guests or treat yourself to a restaurant-quality meal at home, this recipe promises to elevate your cooking game and tantalize your senses in ways you never thought possible.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: French
Serves: 6 servings
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 cup crab meat
- 4 cups seafood broth
- 1 cup heavy cream
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp paprika
- Salt and pepper to taste
- Chopped chives for garnish
Instructions
- Begin by preparing your ingredients. Peel and devein the shrimp if not already done, and chop the onion and garlic finely. Set aside.
- In a large pot, heat a tablespoon of oil over medium heat. Once the oil is hot, add the chopped onion and sauté until it becomes translucent, about 5 minutes.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring frequently to prevent burning.
- Sprinkle in the paprika and stir well to combine, allowing the spices to bloom in the heat for about 30 seconds.
- Pour in the seafood broth and bring the mixture to a gentle boil. Once boiling, reduce the heat to a simmer.
- Add the shrimp and crab meat to the pot, stirring gently to incorporate them into the broth. Let the mixture simmer for about 10 minutes, or until the shrimp are pink and cooked through.
- Slowly pour in the heavy cream, stirring continuously to blend it into the soup. Allow the soup to simmer for an additional 5-10 minutes, letting the flavors meld together.
- Season the soup with salt and pepper to taste, adjusting the seasoning as needed.
- Once the soup is ready, remove it from the heat and ladle it into bowls. Garnish each serving with chopped chives for a fresh touch.
- Serve the Venus de Milo Soup hot, accompanied by crusty bread for dipping if desired. Enjoy your delicious French seafood soup!
Tips
- Always use the freshest seafood available—the quality of shrimp and crab will make or break this dish.
- When sautéing onions and garlic, keep the heat medium-low to prevent burning and ensure a sweet, caramelized flavor.
- Bloom your paprika by adding it to the hot oil before liquids, which releases its full depth of flavor.
- Don't overcook the seafood! Shrimp turn rubbery quickly, so watch them carefully during the simmering process.
- For an extra layer of flavor, consider adding a splash of white wine when sautéing the aromatics.
- If you want a thicker soup, you can create a quick roux with butter and flour before adding the broth.
- Garnish just before serving to keep the chives fresh and vibrant.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 5g
Protein: 28g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 220mg
