250 grams white beans
100 gr bacon
800 g of broth or cold water (for cooking vegetables)
the sprig of thyme, a Bay leaf and a sprig of parsley
shrimp 12-14 pieces (can take more – to taste)
300 ml chicken (or vegetable) broth
150 ml whipped cream
olive oil for frying
50 grams of mushrooms shimeji (or any other on your taste)
Bunch fresh parsley
Salt and pepper to taste
Puree of white beans creates the basis for the velvet shrimp. Typically, these dishes use chicken broth, as the broth is fish interrupts the delicate flavor of the beans.
Drain beans and pour into the pan. Add the onion, carrot and bouquet Garni, cover with cold water. Bring to the boil and cook for 10 minutes.
Then reduce heat, loosely cover pot and simmer for 1.5—2 hours, until the beans are soft. Stirring occasionally, if necessary add some water.
Drain, remove onion, carrot and bouquet Garni. Put about 4 tbsp of beans for garnish, and the rest put in a blender and beat into a puree, adding a little boiling water. As grinding remove the beans from the sides of the blender. So the soup was absolutely uniform, you can wipe the puree through a fine sieve.
Bring chicken broth to a boil, place a shrimp and blanch for 30 seconds. Then remove the shrimp and rinse with cold water. If you want, you can cut each one into 2-3 pieces.
Pour the puree in a saucepan and heat over medium heat. Then pour in the broth and cream, season to taste with salt and pepper.
Add a piece of cold
butter. If you want a little foam the soup with a hand blender.
Sauté shrimp and remaining beans in butter, season, add the onion-
used stir and pile them in the centre of warmed soup plates. Pour the soup.
Serve, lightly sprinkle with olive oil.