Shrimp and garlic cream soup

Ingredients for 2 servings:

• 150 g shrimp(s), ready to cook
• ½ m.-sized onion(s)
• 6 garlic cloves
• 2 tsp flour
• e.g. vegetable broth, instant
• 500 ml milk
• 150 ml cream
• 1 tsp butter
• 1 pinch(s) of sugar
• salt and pepper
• 2 tsp parsley, finely chopped

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

Melt the butter in a saucepan and sauté the finely chopped onion and sliced ​​garlic until translucent. Sauté the shrimp for one minute, remove from the heat, and set aside 3 shrimp per cup as a garnish. Leave the remaining shrimp in the pan. Return the pan to the heat and stir in the flour. Stir in the milk, stirring constantly. Add the cream, sugar, vegetable stock, salt, and pepper, and bring to a boil briefly. Now purée the soup with a hand blender until smooth and serve in cups or soup bowls. Garnish with the remaining shrimp and finely chopped parsley.