Potato soup with prawns

Name: Potato soup with prawns
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 250 g Carrots; 200 g Mushrooms; 200 g Leeks (leek); 350 g Potatoes; 4 TABLESPOONS Oil; 125 g smoked, streaky bacon, diced; 1,5 l Vegetable broth; 20 g raw shrimps without head, in shell (approx. 15 g each); 7-10 Tbsp Salt; 7-10 Tbsp milled pepper; 7-10 Tbsp grated nutmeg; 4 TSP Crème-fraîche; 4 TSP Roasted onions

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Onion
1 Garlic clove
250 g Carrots
200 g Mushrooms
200 g Leeks (leek)
350 g Potatoes
4 TABLESPOONS Oil
125 g smoked, streaky bacon, diced
1,5 l Vegetable broth
20 g raw shrimps without head, in shell (approx. 15 g each)
7-10 Tbsp Salt
7-10 Tbsp milled pepper
7-10 Tbsp grated nutmeg
4 TSP Crème-fraîche
4 TSP Roasted onions

Directions

1
Peel and finely chop the onion. Peel garlic and chop finely. Peel, clean and slice the carrots. Clean, wash and slice the mushrooms. Wash leek, shake dry, halve lengthwise and cut into fine strips.
2
Peel and wash the potatoes and cut into small cubes. Heat 2 tablespoons of oil in a saucepan. Fry the onions, garlic and bacon for about 2 minutes. Add the potatoes and steam for about 6 minutes, stirring occasionally.
3
Then add broth to the potatoes, add carrots and simmer for 12-14 minutes. Peel the prawns, remove the gut, wash and pat dry. Heat the remaining oil in a frying pan, fry the mushrooms in it while turning.
4
About 4 minutes before the end of the cooking time, add the prawns and mushrooms to the soup and finish cooking. Season soup with salt, pepper and nutmeg and serve. Add 1 teaspoon each of crème fraîche and roasting goats, sprinkle with pepper.