Spicy watercress soup with shrimp

Ingredients for 4 servings:

• 500 g potatoes
• 100 g shallot(s)
• 1 garlic clove(s)
• 2 tbsp olive oil
• 500 ml fish stock or vegetable stock
• 100 ml white wine
• 100 ml sweet cream
• 1 bay leaf
• 1 bunch watercress
• 1 tbsp butter
• 8 king prawns
• Salt and pepper from the mill
• 4 tbsp sour cream

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Peel and slice the potatoes, finely chop the garlic and shallots, and sauté briefly in a little olive oil. Add the potatoes, top up with fish or vegetable stock, wine, and cream, add the bay leaf, bring the soup to a boil, and let it simmer for about 20 minutes. Peel the prawns and halve them lengthwise, remove the guts, wash the prawn halves, pat dry, and set aside. Clean the watercress, finely purée the leaves in a blender, and slowly whisk in the butter. Remove the bay leaf from the soup and purée the soup using a hand blender or a blender. Season with salt and pepper. Briefly fry the prawns in a little oil. Stir the watercress butter into the soup using a hand blender and whisk until smooth. Ladle the soup into bowls and top with the prawn halves. If you like, add a small dollop of sour cream to the soup. The soup can be beautifully modified with fried fish fillet, fish skewers, or scallops. But if you’re not a seafood fan, you can also choose smoked duck breast or chicken satay as a garnish.