Ingredients
1/2 onion
2 garlic cloves
1 small beetroot
2 stalks of celery
50g of butter
500g of cleaned and deveined seven barbs shrimp
1 cup of tomato sauce
1/4 cup of tomato paste
50ml of cognac
150ml of dry white wine
700ml of fish stock
200ml of fresh heavy cream
100g of yerba santo leaves
Salt and black pepper to taste
Fresh thyme to taste
Ingredients
1/2 onion
2 garlic cloves
1 small beetroot
2 stalks of celery
50g of butter
500g of cleaned and deveined seven barbs shrimp
1 cup of tomato sauce
1/4 cup of tomato paste
50ml of cognac
150ml of dry white wine
700ml of fish stock
200ml of fresh heavy cream
100g of yerba santo leaves
Salt and black pepper to taste
Fresh thyme to taste
Preparation Method
Chop all the vegetables finely and sauté them in medium heat until they're soft
Add the shrimp, tomato sauce, and tomato paste
Season well and simmer
Pour the cognac into a snifter and set it alight
Incline slightly and let the drink catch fire
Pour the cognac into the pot and wait for the flame to go out
Add the dry white wine and simmer for another 5 minutes
Add the fish stock and cook for 40 minutes or until the volume reduces
Remove from heat and strain through a fine-mesh sieve
Return the soup to the pot, add the heavy cream, yerba santo leaves, and some thyme sprigs
Simmer for another 10 minutes
Season with salt and black pepper
Strain again through a fine-mesh sieve if desired
Serve with toast if desired
Serves - 4 portions
Medium difficulty
