Parsley foam soup with sesame croutons

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Peel the shrimps, except for the tail fin, and remove the intestines. Wash the shrimps and pat them dry. Cut bread into cubes. ##Zucchini## clean, wash and cut into thin, long strips.

2. 2

   Peel, wash and cut the parsley root into pieces. Peel onion and garlic and chop finely. Heat 1 tablespoon of oil in a saucepan. Fry ##parsley## roots, onion and garlic in it for 3-4 minutes until transparent.

3. 3

   Season with a little salt and deglaze with broth. Cover and simmer for about 15 minutes. Heat 2 tablespoons of oil in a frying pan. Fry the bread cubes for 2-3 minutes while turning them. Add sesame seeds and roast for about 2 minutes.

4. 4

   Remove bread and sesame seeds and let them drip off on kitchen paper. Heat 2 tablespoons of oil in a clean frying pan. Fry the prawns for about 4 minutes, turning them once. Season prawns with salt and take them out.

5. 5

   Add zucchini strips and 5 tablespoons of water to the hot frying fat. Steam zucchini for 3-4 minutes until soft, season with salt and pepper, add shrimps again and keep warm. Puree the parsley roots in the broth very finely with the chopping stick.

6. 6

   Add cream to the soup, bring to the boil and season to taste with salt, ##pepper##, lemon juice and sugar. Foam the soup with the cutting stick (if it is too thick, just dilute it with e.g. some milk).

7. 7

   Arrange the soup, prawns, croutons and zucchini strips in bowls.

Nutrition Facts

KCAL
340 kcal

CARBS
17 g

FATS
22 g

PROTEINS
17 g