Creamy Vegetable Soup with Shrimp
- 1 onion (100 grams, finely diced)
- 1 carrot (100 grams)
- 1 Parsnip (100 grams)
- 1 piece Celery root (100 grams)
- 400 grams waxy potatoes
- 2 tablespoons butter
- 1 ⅕ liters Chicken broth
- 1 piece White part of Leeks (50 grams, finely diced)
- 2 sprigs marjoram
- 4 sprigs flat-leaf parsley
- freshly ground peppers
- freshly grated Nutmeg
- cayenne pepper
- 4 tablespoons Crème fraiche
- 100 grams shrimp
Rinse carrot, parsley, celery and potatoes, peel and cut into small cubes.
Melt the butter in a saucepan, add the onion and fry for about 3 minutes. Add the diced vegetables and potatoes and cook for 3 more minutes. Pour in the chicken broth, boil and simmer for 20 minutes over medium heat. Add the leeks after 10 minutes.
Pluck the leaves of the herbs and coarsely chop.
Purée the potato soup with a blender, season with salt, pepper, nutmeg and cayenne pepper to taste and refine with herbs.
Pour the soup in warmed bowls and serve garnished with 1 tablespoon of crème fraîche and the cooked shrimp.