Cream of pea soup with shrimp skewers

Ingredients for 4 servings:

• 450 g peas, frozen
• 300 g shrimp(s), frozen, without shell
• 1 lemon(s) (untreated)
• 4 tbsp oil
• 1 liter vegetable broth
• 100 g crème fraîche
• salt and pepper
• Parsley

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Can be eaten cold or hot

Thaw the peas and shrimp. Wash the lemon in hot water, zest, and squeeze out the juice. Heat 2 tablespoons of oil in a saucepan, add 3/4 of the peas, pour in the stock, and simmer for 10 minutes. Stir in the lemon juice and zest and puree everything. Add the remaining peas. Season the soup with salt and pepper and simmer for another 5 minutes. Wash and dry the shrimp, and remove the guts (if necessary). Brown the shrimp in the remaining oil in a pan on all sides (about 2-3 minutes), season with salt and pepper, and thread onto skewers. Serve the soup with a dollop of crème fraîche, sprinkled with fresh parsley, and with the shrimp skewers. Tip: The soup also freezes very well!