In the #foodybox that was sent to us were also delicious unpeeled shrimps from het Nederlandse Vis bureau. Even more pure, more flavor and because they are unpeeled, perfect to prepare a delicious soup. Why? Because you can use your waste from the peeling to make a delicious broth which will lead to a soup with a nice fish flavor. But first the New Monday section: At the table!
At the table!
This new section covers everything that has to do with tables. Nice centerpieces, inspiration for decorating your table, table etiquette you name it, everything is covered . Today we start with inspiration for decorating your table. Here I started with a delicious Italian meal (hence the deep plates ). I folded the napkins in such a way that there is a small pocket (I’ll cover the folding of the napkin next Monday). In the bag there were herbs inserted : Sage and thyme , which are now ready in the herbgarden. In the middle of the table there were small light blue vases with cut flowers (Campanula and panicle hydrangea) in purple and white colors. The table runner, glasses and napkins are also in purple. The carafe I fill with rose wine or pink lemonade (depends on your visitors).
4Pure: Inspiration Italian spring table
Recipe: Shrimp Soup with Ricotta
Ingredients (6 persons):
- 1 onion , quartered;
- shrimp peeling waste, washed thoroughly;
- 2 sprigs of parsley;
- 1 bay leaf;
- 1 carrot, in three pieces;
- 1 celery stalk, in three pieces;
- 5 black peppercorns;
- Salt and pepper;
- 1 liter of water.
Shrimp Soup with Ricotta:
- 1 tablespoon butter;
- 1 onion, finely chopped;
- 2 cloves garlic, finely chopped;
- 6 tomatoes;
- 500 ml shrimp broth (recipe above);
- 250 ml dry white wine;
- 2 sprigs of rosemary;
- salt and pepper;
- 100 grams of ricotta;
- 250 grams of peeled shrimp;
- 3 sprigs parsley, leaves finely chopped.
Put all ingredients in a large pan and bring to a boil. Let the broth simmer for 20 minutes. Strain the broth first through a coarse sieve and then through a sieve in which you place a cheesecloth (or towel).
Shrimp Soup with ricotta
Peel the tomatoes, remove the seeds and cut them into small cubes. Skinning tomatoes is easy when you cut a small cross in the bottom of the tomato. Then dip the tomatoes in boiling water for 15 seconds. Transfer the tomato then to a bowl of iced water and leave it for a while. By then the skin of the tomato will peel of easily.
Melt the butter and sauté the onion 3 minutes. Add the garlic and stir-fry for 1 minute. Add the diced tomatoes and stir fry for 30 seconds. Then pour in the shrimp broth, wine and add the rosemary. Bring to the boil and simmer for 10 minutes . Add the ricotta. Puree the soup in a blender or in a blender . Season with salt and pepper . Put the shrimp in the soup and cook for another 5 minutes. Put the soup in a bowl and sprinkle with parsley.
4Pure: shrimp soup with ricotta