Sweet • Sour • Savory

Food blog on scandinavian style food done right.

Spicy Peach Soup with Shrimps

Soup, Fish & seafoodTove Balle-Pedersen2 Comments
Spicy Peach Soup with Shrimps

Spicy Peach Soup with Shrimps

This sweet and spicy soup is one of my go-to soups in the fall.  You can make as spicy as you like, and use chicken as filling, if you don't care for shrimps.

Serves 3

Ingredients:

  • 1 teaspoon coconut oil
  • 2 teaspoons curry
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 420 g canned peaches, drained (save the juice)
  • 1 can chopped tomatoes
  • 2 teaspoons chicken base
  • 3 cups water (750 ml)
  • salt & pepper
  • 5-10 drops Habanero Tabasco
  • 12 large shrimps.

Topping:

  • Peach, finely chopped
  • 1 red chili, thinly sliced

Direction:

Heat the oil in a large saucepan over medium heat.  Stir in the curry and cook until fragrant about 30 seconds. Add onion and garlic, and cook until the onions are translucent. Add peaches (save some for topping), tomatoes, chicken base, water, salt, and pepper. Simmer over low heat for about 45 minutes. Blend the soup smooth with a immersion blender or a regular blender. *

Return the soup to the saucepan to heat. Season with habanero tabasco, salt lemon pepper and the juice from the peaches.

Add the shrimps and serve as soon as the shrimps are done. Serve with a slice of good whole wheat bread.

* Be careful when working with hot soup in a blender. You have to work in batches, even though all the soup fits in the container. Because the liquid builds up steam, and can blow the lid off the blender. 

 

The Danish version:

Rejesuppe med Tigerrejer

Ingredienser:

  • 1 tsk kokosolie 
  • 2 tsk karry
  • 1 lille løg, hakket
  • 2 fed hvidløg, finthakket
  • 420 g ferskner fra dåse, drænet vægt (gem lidt af saften)
  • 1 dåse hakkede tomater
  • 1 terning hønse bouillon
  • 7,5 dl vand
  • salt & peber
  • 5-10 dråber Habanero Tabasco
  • 12 tigerrejer

Topping:

  • Fersken fra dåse, tyndtskåret
  • 1 rød chili, i tynde skiver

Sautér løgene, hvisløg og karryen i kokosolien indtil løgene er blevet bløde. Tilsæt ferskner (gem lidt til toppings), tomater og bouillon og vandet. Lad suppen koge i ca 45 minutter. Blend suppen med en stavblender eller en almindelig blender. *

Kom den blendede suppe tilbage i gryden, og smag til med saften fra fersknerne, habanero tabasco, citrnpeber og salt.

Tilsæt rejerne og server suppen lige så snart rejerne er nok. Server suppen med en skive god brød.

* Vær forsigtig, når du blender varm suppe. Blendt lidt af gangen, gerne lettere afkølet. Da dampen fra suppen kan få låget til at hoppe af.