John Myers
Ingredients for 2 servings:
- 500 g potatoes
- 500 ml water
- 1 cube of meat broth
- 200 g broccoli, in florets, frozen
- e.g. vegetable broth
- 100 g shrimp, drained
- 200 ml cream
- 1 shot of sherry
- pepper
- Salt
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes
Spicy potato soup with shrimp, broccoli and sherry
Quarter the peeled potatoes, slice them, and place them in an uncovered saucepan with the water and stock cube. Simmer until the broth is reduced. Meanwhile, cook the broccoli florets with a little vegetable broth and cut them into bite-sized pieces. Once the potatoes are reduced, add the cream to the pan and puree everything. Add the broccoli and shrimp. Season with sherry, pepper, and salt, and bring back to a boil briefly. Be careful with the salt. Some shrimp add enough salt to the soup. If the soup has become too thick, thin it with a little milk or more cream.
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