in Soup Recipes

Potato soup with shrimp

updated

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Ingredients for 2 servings:

  • 300 g potatoes, peeled, diced
  • 2 onions, peeled, diced
  • 30 g ginger, peeled, diced
  • 1 tbsp rapeseed oil
  • 1 liter vegetable broth
  • salt and pepper
  • nutmeg
  • 300 g shrimp(s), frozen
  • 1 bunch of parsley
  • 4 tbsp almond flakes

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Heat the oil and fry the potatoes, onions, and ginger for 1 minute. Deglaze with the broth, bring to a boil, and simmer the soup over low heat for 20 minutes. Then puree and season with salt, pepper, and nutmeg. Thaw the shrimp and heat quickly in the soup. Chop the parsley. Roast the almonds without oil until golden brown and mix with the parsley. Serve the almond-parsley mixture with the soup.

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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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