Celery and potato soup with shrimp

Ingredients for 2 servings:

• 350 g celery
• 150 g potatoes
• 1 small onion(s), possibly red
• 1 tbsp rapeseed oil
• 350 ml milk, 1.5% fat
• 500 ml water
• Salt and pepper, black
• n. B. Dill
• 125 g shrimp
• ½ tbsp lemon juice
• 1 tbsp crème fraîche
• 1 tbsp milk, 1.5% fat
• chili flakes
• lemon juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Peel the celery and potatoes and cut into large cubes. Finely dice the onion. Heat the rapeseed oil in a saucepan and sauté the above ingredients. Stir well. Now pour in the milk and water and season with salt and pepper. Cook over medium heat for about 20 to 25 minutes. Pick the dill from the stalks and chop finely. Rinse the shrimp under cold water and drain well. Then season with the lemon juice and mix with the dill. Mix the crème fraîche with the milk until smooth. Purée the soup finely and season again with salt, pepper, and lemon juice. Spread the crème fraîche and shrimp over the soup and garnish with chili flakes and a little dill. This soup is enough for two big eaters. As a starter, it would certainly also be enough for 4 to 5 people.