Saffron Cream Soup with Shrimps

For the saffron cream soup with shrimp, remove the shrimp from the shell, wash and save the shells and heads.

Peel onion, wash and peel vegetables, coarsely dice everything.

Sauté in hot oil, add shrimp shells and heads, sauté everything, add tomato paste and pour water.

Dissolve a few saffron threads in white wine, turning it a bright yellow.

Now pour the saffron wine into the soup and let everything simmer so that the flavor cooks out of the shrimp shells.

Strain the soup, add the cream and reduce a little, thicken with a little cornflour.

Fry the removed shrimp meat briefly in melted butter and add to the hot foam soup and serve.

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