John Myers
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Sweet Potato and Leek Soup with Shrimp Skewers
The perfect sweet potato and leek soup with shrimp skewers recipe with a picture and simple step-by-step instructions.
Sweet potato leek soup
- 25 g Butter
- 2 tbsp Oil
- 900 g Leek
- 700 g Sweet potato
- 1,2 liter Vegetable broth
- Salt
- Pepper
- Grained cream cheese
- Freshly chopped chives
Shrimp skewers
- 1 kilogram Shrimp peeled deveined
- 1 Garlic fresh
- Salt
- Pepper
- Shish kebab skewer
- Oil
- Wash the leek and cut into rings, dice the onions, peel and dice the sweet potatoes.
- Fry the leek and onions in oil and butter for 5 minutes
- Add the sweet potatoes and fry for 15 minutes, stirring constantly
- Add the vegetable stock and simmer for 30 minutes. until the sweet potatoes are done.
- In the meantime, skewer the prawns on the kebab skewers. Cut the Knofi into cubes and place in a bowl with OIL, salt and pepper and brush the prawn skewers with it. Put the rest of the Knofi oil aside and fry the prawn skewers 5 minutes before we serve the soup
- Let the soup cool down briefly, puree and bring to the boil again briefly and taste if you want the soup thinner, pour it with water.
- Distribute the soup on plates, garnish with sliced chives and grainy cream cheese and add the fried prawn skewers
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