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Sweet Potato and Leek Soup with Shrimp Skewers

5 from 5 votes
Course Dinner
Cuisine European
Servings 6 people
Calories 75 kcal

Ingredients
 

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

Instructions
 

  • 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

Nutrition

Serving: 100gCalories: 75kcalCarbohydrates: 4gProtein: 5.7gFat: 3.9g
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Written by John Myers

Professional Chef with 25 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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