schnucki's cream soup with shrimp

Ingredients for 6 servings:

• 1 pack of frozen shrimp, approx. 400 g, if you like you can also use fresh ones
• 2 stalk(s) leeks
• 250 g carrot(s)
• 2 tbsp olive oil
• 2 tbsp paprika paste or tomato paste
• 600 ml vegetable stock
• 100 ml dry white wine
• 300 ml cream
• 1 tbsp chopped herbs, e.g. dill, parsley or chervil
• 2 tsp cornstarch
• salt and pepper

Instructions

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

First, thaw the prawns, wash them, and make sure the intestines are removed. Then pat them dry. Trim and wash the leeks, then cut them into fairly coarse rings. Peel the carrots and slice them thinly. Heat a pan with the olive oil and sauté the vegetables for about 4 minutes. Stir in the paprika and sweat briefly. Pour in the stock, wine, and cream, bring to a boil, and simmer gently, covered, for 10-15 minutes. Add the prawns and let them simmer. Mix the cornstarch with 2 tablespoons of water to thicken the soup, depending on your preference. Finally, season with salt and pepper and add the herbs. Serve with fresh baguette.