Cut the celery stalks and put in a boil in 2 liters. water until soft, about 40 minutes.
Cut the onions in half rings and fry until soft in vegetable oil.
Then add grated ginger to the onion and let it sit on the fire for a few more minutes. The whole taste of the soup will depend on the amount of ginger, it is he who makes the soup spicy and aromatic.
Add ginger and onion to the pan and cook for 5 minutes. Then remove from heat and kill with a hand blender.
Put the pan back on fire and pour in the cream.
Add seafood to the pan, salt and season to taste. You can also add the fillet of any marine fish. Cook for 10 minutes over low heat.
Pour the finished soup into plates and add the sliced lime.
Creamy soup with seafood, ginger and lime turns out to be very tender, aromatic and rich. In this soup, the main ingredient is ginger, it is he who gives the soup a unique taste and aroma, as well as a sharp note and exoticism. You can also add fish fillet to this soup for greater saturation and density, it is better to take boneless sea fish of course. Cream makes the soup tender and light. This dish can also be served on the festive table, it will certainly appeal to all guests.