Fine potato soup in a glass with shrimp

Ingredients for 4 servings:

• 4 medium-sized potatoes, floury
• 8 shrimp(s), preferably with shell (8/12 size)
• 3 tbsp olive oil
• 1 shallot(s)
• 1 tsp tomato paste
• 50 ml white wine
• 50 ml cream
• 400 ml vegetable stock
• 1 tomato(s)
• 1 small garlic clove(s)
• 9 stalks of basil for decoration
• salt and pepper

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 35 minutes

Peel the potatoes. Place them in a saucepan and add enough vegetable stock to just cover them. Simmer for about 20 minutes until tender. Peel the prawns and rinse their shells thoroughly. Cut open the backs of the prawns and remove the intestines, wash again, and pat dry. Set one aside for each person for decoration. Cut the rest into small cubes. Fry the prawn shells in a small saucepan with a little olive oil (if you don’t have prawns with their shells, you can also use some crustacean paste). Add the finely sliced ​​shallot and fry. Add the tomato paste and fry until a browned layer forms on the bottom of the pan. Deglaze with the white wine and add the remaining vegetable stock. Quarter the tomato and add it to the stock. Wash the basil, pick off the leaves, and set aside for decoration. Add the stems to the stock. Let everything simmer over low heat for about 15 minutes. Pour the stock through a fine sieve and press down the mixture well with a ladle. Bring the stock back to a boil and, if necessary, puree with a hand blender. Pour the potatoes through a sieve, reserving the vegetable stock. Press the potatoes through a potato ricer into the pot with the stock. Add the reserved vegetable stock and the cream until the soup reaches the desired consistency and, if desired, puree briefly again. Season with salt and pepper. Now add the diced shrimp to the hot, but no longer boiling, soup and let it simmer. Finely slice the basil leaves. Ladle the soup into glasses. Briefly fry the reserved shrimp, then place them on a wooden skewer and place them in the glass. Serve garnished with basil.