Cappuccino shrimp soup
This soup had its premiere for the first time and was served at the Croatia food festival in New York at the United Nations as a special delicacy of the Croatian gastronomic team in 1999.
- We clean the shrimps and prepare the base from the heads, root vegetables and spices. Remove the shrimp heads from the stock and strain the stock.
- Fry shrimp tails and sliced champignons in olive oil. Drizzle with mashed foundation.
- Add the sweet cream, cook briefly, season if necessary and serve in a large cappuccino cup.
Put a little milk foam on the soup, sprinkle with chopped parsley and serve.
You can also add a little white truffle to the soup.