Potato Soup with Browned Shrimp
(2 votes)
(2 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 5 min.
Ready in
Ingredients
for
4
- Ingredients
- 500 grams potatoes (starchy, such as Idaho or russet)
- 1 stalk Leeks
- 100 grams Parsnips
- 1 carrot
- 70 grams butter
- 1 l Chicken broth
- 1 tsp thyme
- salt
- peppers (freshly ground)
- 200 grams shrimp (peeled, deveined)
- 2 tsps lemon juice
- 100 milliliters Whipped cream
- Dill (for garnish)
Preparation steps
1.
Rinse and peel the potatoes, parsley and carrot. Chop into pieces. Rinse, clean and slice the leeks into thin rings. Melt 50 g (approximately 3 tablespoons) butter in a large saucepan. Sauté potatoes with vegetables in hot butter. Pour in broth, add thyme and season with salt and pepper. Cover and simmer for 30 minutes on medium heat.
2.
Puree the soup. Toss the shrimp in remaining butter and lightly saute. Season with salt, pepper and a little lemon juice. Stir the whipped cream into the soup and season again to taste. Ladle into soup bowls. Add the prawns and garnish with dill. Serve immediately.
