Ingredients:
tomatoes canned in their own juice – 1 can
shallot (or onion) – 2-3 bulbs
garlic – 2 cloves
fennel – 50 g
fresh basil – 1 bunch (or dried)
fresh red chili pepper – 10-20 g
tomato paste – 1 teaspoon
chicken broth – 0.5 liters
Argentina shrimp cleaned without head – 8-10 pieces
strachatella cheese – 200 g
salt, sugar, black pepper – to your taste
olive oil
lemon – 1 piece
Preparation:
Step 1.
Prepare chicken broth. To do this, process the chicken: remove the skin from it, cut off the thighs and breast, and send the carcass to a pan of cold water. Bring to a boil and drain the water. Pour clean water over the meat again, add a little fennel, an onion, having previously inserted one clove, a carrot and a clove of garlic into it. Cook for 1.5 hours on low heat.
Step 2.
While the broth is cooking, defrost and clean the shrimp. Pour the juice of half a lemon over the cleaned shrimp, add salt and pepper, leave to marinate.
Step 3.
Cut a few onions, garlic and fennel not too finely and fry in a saucepan with olive oil. Add a teaspoon of tomato paste to them, and when fried, put tomatoes in their own juice, ground pepper and basil to your taste in a saucepan. When the tomatoes and vegetables boil, pour the broth into them. The ratio of tomatoes and broth is 2:1. Bring the soup to a boil and leave it on the stove for another 5-7 minutes. At the end of cooking, put lemon zest in the soup – it will add citrus notes to the soup.
Step 4.
Use an immersion blender to puree everything. Drop the shrimp into the saucepan and mix everything.
Delicious!