Cheese soup with carrots and shrimp
500g cream cheese
400g peeled shrimp
2 tsp dried parsley
1 tsp salt
First, in boiling salted water (1.5 liters) to dissolve the cream cheese. It is best suited soft cheese without additives. Peel the potatoes, cut into small cubes and put into the water with cheese. Cook approximates 10-15 minutes on medium heat. Purified carrot rub on a small grater. Finely grated carrots then almost invisible in the soup, but it is good and gives it color and flavor. Lightly fry the carrot in vegetable oil for 3-4 minutes. Do not let her zazharivaniya, it should just be a little softer.
When the potatoes are cooked, you need to put in the soup carrots and peeled shrimp. Once again, bring the soup to a boil, try to salt, if necessary — dosolit. At the end Stir in the soup greens, stir and turn off the heat. Cover and allow to stand for half an hour. Serve hot. By this soup are ideal croutons (crunches) of white bread.