John Myers
Ingredients for 4 servings:
- 2 large boiled potatoes
- 500 ml vegetable stock
- ½ bunch of dill
- 100 ml cream
- 1 pinch(s) nutmeg, freshly grated
- salt and pepper
- 12 shrimp(s), fresh
- 1 tbsp extra virgin olive oil
- salt and pepper
- 4 slices of baguette
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes
Peel and grate the potatoes. Heat the vegetable stock, pluck the dill from the stems and chop finely (frozen dill can also be used alternatively). Add the grated potatoes, dill stems, and dill to the stock and mix well. Stir in the cream and season with nutmeg, salt, and pepper. Do not allow to boil again. Toast the baguette slices. Heat oil in a pan and fry the shrimp until pink. This takes about 2 minutes. Cut the baguette slices into pieces and place three shrimp on each skewer. Divide the soup among four cups and place a shrimp skewer on each. Tip: Leftover mashed potatoes or dill sauce also make this soup.
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