Potato wasabi soup with shrimp

Ingredients for 4 servings:

• 400 g potatoes, floury
• 1 onion(s)
• 1 garlic clove(s)
• 1 tbsp oil
• 600 ml vegetable stock
• 200 ml cream
• 100 g crème fraîche
• 1 tsp wasabi paste
• e.g. shrimp(s) or smoked salmon
• salt and pepper
• lemon juice

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Peel, wash, and dice the potatoes. Peel and finely dice the onion and garlic. Heat the oil in a pan and sauté the onion and garlic until translucent. Add the potatoes and deglaze with the vegetable stock. Cook the potatoes for about 30 minutes until soft. Puree the potatoes in the broth using a hand blender. Gradually add the cream and bring to a boil. Add the crème fraîche and heat through. Season to taste with salt, pepper, wasabi paste, and lemon juice. Fry the shrimp in the pan and place them on a wooden skewer in the soup bowl. I fried the shrimp in slightly hot oil with chili peppers. If using smoked salmon, simply cut it into strips and place it on top of the finished soup.