in Soup Recipes

Potato soup with shrimp

updated

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Ingredients for 4 servings:

  • 12 large shrimp(s), without shell
  • 2 shallots, diced
  • 1 carrot(s), diced
  • 750 g potatoes, roughly diced
  • 3 tbsp butter
  • Salt
  • Pepper, freshly ground
  • 1 tbsp vegetable broth, instant
  • 200 g whipped cream
  • 1 tbsp horseradish , (jar)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

a fine, velvety entrée

Melt 2 tablespoons of butter in a saucepan, sauté the shallots, carrots, and potatoes, add 1 liter of water, season with salt, pepper, and broth, and bring to a boil. Cover and simmer for about 20 minutes. Stir in the horseradish and puree in a food processor with half of the cream. Season with salt and pepper to taste. Fry the shrimp in the remaining butter for 1 minute on each side. Divide the soup among 4 bowls, distribute the cream, and use a wooden skewer to create patterns, then arrange 3 shrimp on each side.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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