Potato cream soup with prawn skewer

Name: Potato cream soup with prawn skewer
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 medium onion; 600 g floury cooking potatoes (e.g. Afra); 2 Carrots; 1 TABLESPOON Butter; 1 l Vegetable broth (instant); 12 shrimps ready to cook, without head and shell; 2 TABLESPOONS Lemon juice; 1 TABLESPOON Olive oil; 7-10 Tbsp Salt; 1/2 bunch Chives; 100 g Whipped cream; 4 wooden skewers

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 medium onion
600 g floury cooking potatoes (e.g. Afra)
2 Carrots
1 TABLESPOON Butter
1 l Vegetable broth (instant)
12 shrimps ready to cook, without head and shell
2 TABLESPOONS Lemon juice
1 TABLESPOON Olive oil
7-10 Tbsp Salt
1/2 bunch Chives
100 g Whipped cream
4 wooden skewers

Directions

1
Peel and chop the onion. Peel and wash potatoes and carrots and cut into large pieces. Melt butter in a pot and fry onion until transparent. Add the potatoes and carrots, add
2
Add stock, bring to the boil. Cover and simmer for about 20 minutes at low heat. Wash the prawns and pat them dry. Put 3 prawns on each skewer, sprinkle with lemon juice. Heat oil in a pan and fry skewers on each side for about 2 minutes.
3
Season with salt. Wash the chives, dab dry and cut into fine rolls. Remove 2 tablespoons of carrot and potato cubes from the soup. Puree the soup. Stir in cream, season soup with salt.
4
Arrange soup in cups. Add 1/2 tablespoon of vegetable cubes to each cup. Arrange shrimp skewers on top, sprinkle with chives.