in Soup Recipes

Root vegetable soup with shrimp

updated

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Ingredients for 4 servings:

  • 1 pack of frozen shrimp, approx. 225 g, cooked, thawed
  • 75 g smoked bacon, cut into thin strips
  • 1 bunch of spring onions, cut into rings
  • 400 g parsnip(s), in large pieces
  • 250 g potatoes, in large pieces
  • Clarified butter
  • ⅛ liter white wine
  • 1 tbsp vegetable broth
  • 3 tbsp lemon juice
  • 100 g cream
  • salt and pepper
  • nutmeg

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Heat the clarified butter in a large pot. Fry the bacon until very crispy, then remove. Sauté the spring onions, parsnips, and potatoes in the fat. Deglaze with wine, 1 liter of water, and stock, and bring to a boil. Cover and simmer gently for about 20 minutes. Chop the shrimp, leaving only a few pieces. Season with lemon, salt, and pepper. Purée the soup and add the cream. Season to taste and serve with the bacon and shrimp.

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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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