in Soup Recipes

Pea soup with shrimp skewers

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Ingredients for 4 servings:

  • 1 onion(s), finely chopped
  • 300 g peas, frozen
  • 2 tbsp butter
  • 150 ml white wine
  • 600 ml vegetable broth, instant
  • some salt and pepper, from the mill
  • 16 king prawn tails
  • 125 g sour cream
  • 2 tbsp olive oil
  • 5 sprigs peppermint

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

quick and tasty

Heat butter in a pan and sauté the onion with the frozen peas. Deglaze with wine and then add the stock. Season with salt and pepper. Simmer for another 10 minutes until tender. Peel and devein the shrimp tails, wash, and pat dry. Puree the soup and pass through a fine sieve. Refine with sour cream and season to taste. Fry the shrimp tails in hot olive oil for 2-3 minutes, seasoning with salt and pepper. Chop the mint, mix with the shrimp, and thread four pieces onto wooden skewers. Divide the soup among four bowls and serve with a skewer on each.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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