Potato Soup with Shrimp
A pureed potato and carrot soup finished with cream, served with skewers of shrimp seared in olive oil and lemon.
Ingredients11
- Onion1 Stk.
- Potatoes600 g
- Carrots2 Stk.
- Butter1 EL
- Vegetable Broth1 l
- Shrimp12 Stk.
- Lemon Juice2 EL
- Olive Oil1 EL
- Salt1 Prise
- Chives0.5 Bund
- Heavy Cream100 g
Instructions
- 1
Cut up the onion, potatoes, and carrots and sweat them in butter until the onion turns translucent.
- 2
Pour in the broth and let it simmer for 20 minutes, until the vegetables are soft.
- 3
Meanwhile, thread the shrimp onto skewers, sprinkle them with lemon juice, and sear them briefly in olive oil on both sides until they turn pink.
- 4
Puree the soup, stir in the cream, and season it.
- 5
Before serving, drop a few vegetable cubes back into the soup and garnish with the shrimp skewers and fresh chives.
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Note
This recipe was generated or edited automatically with AI and has not been reviewed by an editor. Ingredients, quantities, times, nutritional values and information on allergens or diets can be wrong or incomplete. If you have allergies or intolerances, always check the product labels yourself. This is not nutritional or health advice.
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