Celery foam soup with baked chili shrimp and seaweed – A refined gourmet recipe

Calories, Effort & Difficulty Level

• Calories per serving (for 4 servings): approx. 380 kcal
• Preparation time: approx. 45 minutes
• Total time: approx. 1 hour
• Difficulty level: Medium

Ingredients

For the celery foam soup:

• 300 g celery root (peeled and diced)
• 1 potato (starchy, approx. 100 g, diced)
• 1 onion (finely chopped)
• 1 clove of garlic (finely chopped)
• 2 tbsp butter
• 750 ml vegetable broth
• 100 ml cream
• 100 ml milk
• Salt and pepper from the mill
• 1 pinch of nutmeg
• 1 splash of lemon juice

For the baked chili shrimp:

• 8 large shrimp (peeled, deveined, with tails)
• 1 egg white
• 2 tbsp cornstarch
• 1 tsp chili flakes
• 1 tsp paprika powder (sweet)
• 1 pinch of salt
• 200 ml neutral oil (for frying)

For the seaweed garnish:

• 20 g dried seaweed (e.g., nori or wakame)
• 1 tsp sesame oil
• 1 pinch of salt
• Optional: 1 tsp toasted sesame seeds

For serving:

• Fresh herbs (e.g., dill or parsley)

Preparation

1. Prepare the celery foam soup

1. Sauté the onion and garlic in butter over medium heat until translucent.
2. Add the celery root and potato, and briefly sauté to develop roasting aromas.
3. Deglaze with vegetable broth and let the soup simmer for about 20 minutes until the celery and potato are soft.
4. Add cream and milk, bring to a boil again, and puree the soup with an immersion blender until silky smooth.
5. Pass the soup through a fine sieve to achieve a particularly creamy consistency.
6. Season with salt, pepper, nutmeg, and a splash of lemon juice.

2. Prepare the baked chili shrimp

1. Wash the shrimp, pat dry, and lightly salt.
2. Lightly beat the egg white in a small bowl.
3. Dredge the shrimp individually in cornstarch, dip in the egg white, and sprinkle with chili flakes and paprika powder.
4. Heat the oil in a small pot or pan to about 170 °C. Fry the shrimp for 2–3 minutes until golden brown. Drain on paper towels.

3. Prepare the seaweed garnish

1. Toast the dried seaweed in a pan without fat until slightly crispy. Alternatively, soak in lukewarm water for 1 minute, then pat dry.
2. Season with sesame oil and a pinch of salt. Optionally sprinkle with toasted sesame seeds.

4. Plate and serve

1. Fill pre-warmed deep plates or soup bowls with the celery foam soup.
2. Place two baked chili shrimp in the center of each soup.
3. Decoratively arrange the crispy seaweed around the shrimp.
4. Garnish with fresh herbs and a drop of sesame oil if desired.

Pro Tips for a Successful Dish

1. Fine foam layer:
   Whip the soup with an immersion blender just before serving to achieve an airy consistency.

2. Perfectly fry shrimp:
   Ensure the oil is not too hot so the shrimp do not burn and cook evenly.

3. Prepare seaweed:
   Toast the seaweed only briefly to achieve a slight crunch. Over-toasting makes it bitter.

4. Intensify flavor:
   Add a small piece of celery greens to the soup to enhance the celery flavor.

5. Vegan option:
   Replace the cream with coconut milk and serve the soup with baked tofu strips instead of shrimp.

Ingredient Knowledge: Ingredients in Focus

Celery Root

• Properties: Celery root has an earthy, slightly sweet aroma and is excellent for soups.
• Nutrient-rich: High in vitamins K, C, and fiber.

Shrimp

• Special features: Shrimp are low in fat, high in protein, and quick to prepare.
• Tip: Use fresh or high-quality frozen shrimp.

Seaweed

• Properties: Seaweeds like nori or wakame are rich in minerals and provide a special texture and a hint of umami.

What Can Go Wrong – and How to Fix It?

1. Soup is too thin:

   • Cause: Too much broth used.
   • Solution: Add a piece of cooked potato and puree again.

2. Shrimp too dry:

   • Cause: Fried too long.
   • Solution: Limit the cooking time to exactly 2–3 minutes and remove directly from the hot oil.

3. Soup loses color:

   • Cause: Cooked too strongly.
   • Solution: Let the soup simmer gently and do not heat again when tasting.

Why Love This Recipe?

The creamy celery foam soup pairs perfectly with the crispy, slightly spicy chili shrimp. The crispy seaweed adds a modern twist and provides additional sophistication. An impressive dish for guests or an elegant menu for special occasions!

Interactive Conclusion

Have you tried this recipe? How did you like the combination of celery, chili, and seaweed? Share your experiences and variations in the comments – our chef looks forward to your feedback!