Fine potato soup with prawns

Name: Fine potato soup with prawns
Yield: 1
Ingredients: 8–12 large shrimps (without shell; fresh or frozen; approx. 150 g); 2 Shallots or 1 onion; 1 medium-sized carrot; 750 g Potatoes; 2 TABLESPOONS Butter; 7-10 Tbsp Salt; 7-10 Tbsp coarse pepper; 1 TABLESPOON Vegetable broth; 200 g Whipped cream; 1 piece(s) (20 g) fresher or; 1 TABLESPOON Horseradish (glass)

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

Ingredients

Servings: 1

8–12 large shrimps (without shell; fresh or frozen; approx. 150 g)
2 Shallots or 1 onion
1 medium-sized carrot
750 g Potatoes
2 TABLESPOONS Butter
7-10 Tbsp Salt
7-10 Tbsp coarse pepper
1 TABLESPOON Vegetable broth
200 g Whipped cream
1 piece(s) (20 g) fresher or
1 TABLESPOON Horseradish (glass)

Directions

1
TK-##Shrimp## defrost. ##Peel and finely dice shallots. ##peel carrot## and potatoes, wash and dice coarsely. Heat 1 tablespoon butter in a pot.
2
Sauté shallots, carrots and potatoes in it. Add 1 l water. Season with salt, pepper and stock, bring to the boil. Simmer covered for about 20 minutes.
3
Rinse the prawns, dab dry. Fry in 1 tbsp. hot butter for about 2 minutes. Season with salt. Lightly whip cream. Peel horseradish, grate finely and stir in immediately. Puree the soup briefly with a hand blender.
4
Season to taste with salt and pepper.
5
Stir half of the cream into the soup and foam up briefly with the hand blender. Serve with prawns. Add the remaining cream and draw fine patterns with a wooden skewer.