Seafood Cream Soup

Name: Seafood Cream Soup
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 5 mussels; 1/2 onion; 50g Flour; 1/2 only Squid; 12 Prawns; 100g Light cream; 10g butter; 2 teaspoons White wine; 2g Black pepper; 2 tbsp olive oil; 3g salt; 1g Faxiang

by Eight feet canteen

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

This summer in the magic city is exceptionally cool, and it has become autumnal unknowingly. For foodies, autumn is the season to eat seafood. With the end of the East China Sea fishing ban, a variety of fresh and cheap seafood in the vegetable market has gradually replaced the icy cold stock of the hard state. It can be said that shrimp, crab and fish meet together. Steaming, stir-frying and roasting are always suitable. But before enjoying the freshly caught seafood, you still have to clean up the stock in the refrigerator. Why not use them to make a classic Seafood Chowder to warm your stomach in this slightly cool early autumn and sound the horn of the seafood season.

Seafood Cream Soup

1. All seafood is thawed naturally in the refrigerator freezer or at room temperature, and the surface impurities are washed away with running water. The prawns are shelled and left in two poses with tails. The shell of the mussels is slightly brushed with a toothbrush or steel wire ball.

2. Take 1/2 onion, cut into small cubes and set aside

3. Put a little olive oil in the pan and fry the onions on a low fire. Pay attention to the heat and don’t fry.

4. Cook the white wine, let the wine volatilize on high heat, then return to low heat, stir fry the onions until they are translucent and turn off the heat

5. Heat a small piece of butter in a cast iron pan until it melts, then add a small bowl of flour, and quickly stir-fry into a butter roux. Do not use too much heat to avoid frying.