This creamy soup would be perfect with toasts or croutons for contrasting crunch. The shrimp are used to flavor the broth but are not actually used in the soup, so reserve them for another use (or quickly toss them with melted butter and chopped fresh herbs and serve with the meal). The broth is thickened with a bit of flour and seasoned with hot sauce, for a welcome kick of heat.
- 1 kilogram large shrimp
- 2 liters cooking water
- 1 onion (peel)
- 1 teaspoon chili (sweet)
- 2 tablespoons wheat flour
- salt (to taste)
- hot sauce (to taste)
- Boil the shrimp in salted water along with the onion skin.
- Once shrimp are opaque and pink, remove from cooking water and cool slightly.
- Strain 2 liters of the cooking water and set aside.
- Remove the shrimp heads and mince in a food processor or blender.
- Add the cooking water and blend to combine.
- Pour through a sieve directly into a pan.
- Remove a little of the broth and mix with the flour until thoroughly combined.
- Add to the broth.
- Place the pan over medium heat.
- Stir until thickened.
- Add the sweet pepper, hot sauce and salt to taste.
- Serve with mini sandwiches or homemade croutons.
- The left over shrimp can be used in another meal.