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Swedish crayfish and dill soup

Swedish crayfish and dill soup

Main dishes

A Swedish-style crayfish soup: crayfish shells crushed for the broth, combined with flour, enhanced with cream, dill, and cayenne pepper.

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Recipe from Affe2011, adapted by Recette de cuisine ·

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Shrimp soup is a traditional Swedish dish, typically served during shrimp festivals in the summer. The broth is flavored with shrimp shells.

Ingredients and directions

  • Prep time25 min
  • Cook time30 min
  • Total55 min
  • DifficultyMedium
  • CostBudget
  • Cooking methodMijotage
  • Estimated cost$7.07 $1.77 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.

Ingredients

4 people
  • $0.33
  • $0.13
  • $0.06
  • $0.63
  • $0.37
  • $0.07
  • $5.07
  • $0.41

Prices from US supermarkets for 7 of 8 ingredients; Belgian prices for the rest.

Directions

  1. If necessary, thaw the shrimp. Then, peel and devein them. Place the shells and tails in a plastic bag and crush them with a pestle. ≈ 4 min
  2. Dice the shallot and mince the garlic. Sauté the garlic, shallot, and crushed shells for a few minutes in the fat.
  3. Add the water, tomato concentrate, and bouillon cubes. Bring to a boil, then simmer, covered, for 15 minutes. Strain the broth and return it to the saucepan.
  4. Whisk the flour into 100 ml of cold water. Add the cream and the remaining water to the saucepan, then stir in the flour mixture. ≈ 4 min
  5. Bring to a boil and cook for 5 minutes.
  6. Add the shrimp tails and dill. Season with cayenne pepper and serve. ≈ 2 min

The bill

Swedish crayfish and dill soup

  • 2 shallots$0.33
  • 1 to 2 cloves of garlic$0.13
  • 1 tablespoon of butter or margarine$0.06
  • 4 tablespoons of tomato paste$0.63
  • 2 fish stock cubes$0.37
  • 3 tablespoons of flour$0.07
  • 100 ml of chopped dill$5.07
  • Cayenne pepper$0.41

Total$7.07

that's $1.77 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 1 kg of cooked prawns (thawed if frozen)
  • 2 shallots
  • 1 to 2 cloves of garlic
  • 1 tablespoon of butter or margarine
  • 4 tablespoons of tomato paste
  • 1.2 litres of water
  • 2 fish stock cubes
  • 3 tablespoons of flour
  • 300 ml of cream
  • 100 ml of chopped dill
  • Cayenne pepper

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