Creamy Shrimp Soup with Marinated Fennel

0
Average: 0 (0 votes)
(0 votes)
Creamy Shrimp Soup with Marinated Fennel
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in

Ingredients

for
4
Ingredients
1 Fennel bulb
1 whole lemon (Zested and juiced)
1 tablespoon olive oil
salt
1 pinch sugar
freshly ground peppers
1 onion
200 grams starchy potatoes
1 garlic clove
2 tablespoons Lobster butter
2 tablespoons Pastry flour
150 milliliters dry white wine
800 milliliters fish stock
100 milliliters Whipped cream
250 grams shrimp (peeled and deveined)
How healthy are the main ingredients?
potatoWhipped creamolive oilsugarFennel bulblemon

Preparation steps

1.

Rinse the fennel bulb, cut in half, remove the hard stalk, and slice into thin strips. Toss with the lemon zest and juice, olive oil, salt, sugar and pepper. Set the fennel leaves aside for garnish. 

2.

Peel and dice the onion, potatoes. Peel and mince the garlic. Sauté the onion, potatoes and garlic in the lobster butter until softened. Sprinkle with flour, mix well and pour in the white wine and fish stock. Cover and simmer for 15 minutes. Puree the soup with an immersion blender until smooth then stir in the heavy cream and the shrimp. Allow the shrimp to cook for about 3-4 minutes and season with salt and pepper. 

3.

Ladle the soup into bowls and top with the fennel salad. Garnish with the reserved fennel leaves and serve.