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🍲 Creamy Shrimp and Salmon Soup with Broccoli

410 kcal · 30 min · 4 servings

Ingredients

• 400 g Broccoli
• Salt
• 300 g Salmon fillet
• 300 g Shrimp (peeled; deveined)
• 1 Shallot
• 1 Garlic clove
• 15 g Butter (1 tbsp)
• 2 tbsp White wine vinegar
• 700 ml Fish stock (jar)
• 150 ml Soy cream
• 30 g Lobster paste (2 tbsp)
• Pepper
• 10 g Parsley (0.5 bunch)

Instructions

1. 1. Wash the broccoli thoroughly.
2. 2. Break the broccoli into small florets.
3. 3. Bring water with salt to a boil.
4. 4. Cook the broccoli florets for about 5 minutes.
5. 5. Remove the broccoli from the water.
6. 6. Rinse the broccoli under cold water to stop the cooking.
7. 7. Set the broccoli aside.
8. 8. Rinse the salmon under cold water.
9. 9. Rinse the shrimp under cold water.
10. 10. Pat the salmon and shrimp dry with paper towels.
11. 11. Cut the salmon into bite-sized cubes.
12. 12. Peel the shallot.
13. 13. Peel the garlic.
14. 14. Finely dice the shallot.
15. 15. Finely dice the garlic.
16. 16. Melt the butter in a pot.
17. 17. Sauté the shallot and garlic over medium heat until translucent.
18. 18. Pour in the white wine vinegar.
19. 19. Pour in the fish stock.
20. 20. Pour in the soy cream.
21. 21. Simmer the soup over medium heat for about 10 minutes.
22. 22. Stir constantly.
23. 23. Add the lobster paste.
24. 24. Season the soup with salt.
25. 25. Season the soup with pepper.
26. 26. Add the salmon to the soup.
27. 27. Add the shrimp to the soup.
28. 28. Add the broccoli to the soup.
29. 29. Remove the pot from the heat.
30. 30. Cover the pot.
31. 31. Let the ingredients cook through for about 10 minutes.
32. 32. Wash the parsley.
33. 33. Shake the parsley dry.
34. 34. Pluck the parsley leaves off the stems.
35. 35. Chop the parsley roughly.
36. 36. Divide the soup among 4 deep plates.
37. 37. Sprinkle the soup with the parsley.

Nutrition per serving

• kcal: 410
• Protein: 46 g · Fett/Fat: 21 g · Carbs: 6 g