Creamy potato and celery soup with shrimp

Ingredients for 4 servings:

• 500 g celeriac
• 400 g potatoes
• 50 g crab paste
• 0.2 liters of dry white wine
• butter
• 2 liters of vegetable broth
• 1 pack of shrimp(s), ready-to-eat, from the refrigerated section
• salt and pepper
• n. B. Maggi

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

with crab paste

Clean and roughly dice the celery, peel the potatoes, and also roughly dice them. Melt a little butter in a pan and sauté the onions. Add the celery and diced potatoes, fry briefly, then deglaze with the stock. Stir the crab paste into the stock and simmer for about 20 minutes, until the vegetables are tender. Remove the soup from the heat, add the white wine and cream, and puree everything. Season with salt and pepper. If you like, add a little Maggi. I personally think this is delicious! Serve on plates and serve with the shrimp as a garnish. It also tastes good with crab, smoked salmon, or crayfish.