John Myers
Potato Carrot Soup with Shrimp and Spiral Leaves
The perfect potato carrot soup with shrimp and spiral leaves recipe with a picture and simple step-by-step instructions.
- 1 Pc. Onion
- 2 tbsp Rapeseed oil
- 500 g Floury potatoes
- 400 g Carrots
- 500 ml Vegetable stock
- 200 g Cream
- 300 ml Milk
- 0,5 bunch Parsley
- Salt and pepper
- 1 packet North Sea Crabs
- 1 packet Puff pastry
- Dice the onion and sauté in rapeseed oil. Briefly fry the potatoes and carrots in the pan. Then deglaze with the vegetable stock and add the cream, milk and parsley. Bring to the boil and simmer over medium heat for about 25 minutes. When the carrots are soft, pass everything with a hand blender and season with salt and pepper.
- Roll out the puff pastry and cut into 1cm wide strips and twist on a baking sheet in a spiral. Then bake in the oven according to the manufacturer’s instructions.
- Briefly heat the North Sea shrimp that have already been pulsed in a little butter. Then serve!
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