Fine herb and potato cream soup with prawns and tomatoes Concassée

Name: Fine herb and potato cream soup with prawns and tomatoes Concassée
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 1 Onion; 1 kg Potatoes; 1 TABLESPOON Butter or margarine; 1,5 l Vegetable broth; 1 TABLESPOON light balsamic vinegar; 3 Tomatoes; 1 collar Parsley and thyme; 100 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 150 g North Sea crab meat

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 6

1 Onion
1 kg Potatoes
1 TABLESPOON Butter or margarine
1,5 l Vegetable broth
1 TABLESPOON light balsamic vinegar
3 Tomatoes
1 collar Parsley and thyme
100 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
150 g North Sea crab meat

Directions

1
Peel and finely chop the onion. Peel, wash and cut the potatoes into small pieces. Melt the fat in a saucepan. Brown the potatoes and onions in it. Add stock and vinegar. Bring to the boil, cover and cook for about 20 minutes
2
Wash, clean, quarter and seed the tomatoes. Cut the flesh into small cubes. Wash herbs and shake dry. Pluck off the leaves and chop
3
Finely puree the soup. Stir in cream and season to taste with salt, pepper and sugar. Add shrimps, diced tomatoes and about 2/3 of the herbs to the soup, bring to the boil briefly. Arrange the soup, sprinkle with the remaining herbs