in Soup Recipes

Pea soup with shrimp

updated

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Ingredients for 4 servings:

  • 1,000 g peas, frozen, thawed
  • 1 bunch chives, chopped
  • 5 shallots, diced
  • 2 garlic cloves, chopped
  • 50 g powdered sugar
  • 800 ml vegetable stock
  • 200 ml cream, whipped
  • butter
  • olive oil
  • 3 sprigs of mint
  • 500 g shrimp
  • Salt
  • pepper

Instructions

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

Heat olive oil and butter, add the diced shallots and garlic, and sauté for 3-4 minutes. Add the peas, dust with powdered sugar, and sauté lightly. Deglaze with vegetable stock and add the mint leaves. Let it cook for 15 minutes, then puree. Sauté the shrimp in butter and stir into the soup. Divide among plates and garnish with a dollop of cream and chives.

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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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