Potato and apple soup with shrimp

Ingredients for 5 servings:

• 500 g potatoes
• 250 g celery
• 3 apples
• 2 garlic cloves
• 800 ml vegetable stock
• 1 tsp salt
• 1 tsp pepper
• 250 g shrimp(s), ready to cook
• 3 tbsp olive oil
• 200 ml cream
• ½ lemon(s)
• 1 tbsp walnuts, chopped
• some sugar

Instructions

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

Peel the potatoes and celery and roughly chop them. Peel and roughly chop 2 of the 3 apples. Sauté the garlic cloves in a pan with 1 tablespoon of olive oil. Add the potatoes and celery to the pan and fry. Deglaze with the vegetable stock, add salt and pepper, and let everything simmer for 20 minutes. Meanwhile, fry the shrimp in a pan with 1 tablespoon of olive oil and set aside. Peel the remaining apple and cut into wedges. Fry these in a pan with 1 tablespoon of olive oil. Sprinkle a little sugar on the apple slices, turn them over, and let the slices caramelize. Repeat this step one more time. Set the apple slices aside. Add the 2 peeled apples to the soup and puree everything with a hand blender. Add the cream and the juice of half a lemon. Now puree the soup until smooth. Serve garnished with the apple slices, shrimp, and chopped walnuts.