Two-Soup Shooters

with Shrimp and Scallop Garnish
5
Average: 5 (1 vote)
(1 vote)
Two-Soup Shooters
share Share
print
bookmark_border Copy URL
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in

Healthy, because

Even smarter

These shooters are low in carbs but a good source of lean protein and iodine thanks to the shrimp.

If you want to make this slightly healthier, saute the shrimp and scallops instead of frying.

Ingredients

for
4
For the broccoli and cucumber soup
1
1
thick broccoli stem
1 clove
1 tablespoon
1 teaspoon
For the pumpkin soup
2 ⅔ cups
Pumpkin (flesh)
cup
1
1 teaspoon
To garnish
1
Scallop (fried)
3
Prawn (fried)
How healthy are the main ingredients?
CucumbersaltgarlicPumpkinNutmeg

Preparation steps

1.
For the broccoli and cucumber soup: Peel the cucumber and the broccoli stalk. Boil the cucumber skin in a little salted water until the water is green, then set aside and leave to cool.
2.

Finely dice the broccoli. Peel the garlic and sweat in oil with the broccoli. Add just enough water to cover the bottom of the pan along with the stock and cook for about 10 minutes, until soft.

3.

Drain through a sieve. Halve the cucumber lengthwise, remove the seeds and finely dice 1" of cucumber. Reserve for the garnish and roughly chop the rest.

4.

Take the cucumber skin out of the liquid, put the green water into a blender with the chopped cucumber and cooked broccoli and blend well, until the mixture is an even, pale green puree. Season to taste with salt and pepper and then chill.

5.

For the pumpkin soup: Finely dice the pumpkin flesh. Score the chile on all sides.

6.

Heat the oil in a small pan and sweat the pumpkin flesh for a few minutes. Add the stock and bring to the boil. Then reduce the temperature, add the chile and cook, covered, for about 15 minutes until soft.

7.

Season to taste with salt, pepper and nutmeg. Remove the chile. Reserve 1-2 tbsp pumpkin flesh and puree the rest very finely. Leave to cool and then chill.

8.
For the garnish, mix the reserved pumpkin flesh with the diced cucumber. Finely dice the prawns and the scallop and mix with the diced vegetables. Season with salt and pepper.
9.
Half-fill 4 tall shot glasses with cold pumpkin soup. Carefully pour the broccoli and cucumber soup over a spoon on to the pumpkin soup, so that the two layers do not mix!
10.

Place a little of the garnish mixture on top of each serving of soup and serve immediately. Serve with fresh warm bread.