Shrimp soup

Name: Shrimp soup
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Shallots; 150 g Carrots; 2 Tomatoes; 1 Pot of basil; 4 Shrimps (approx. 40 g each); 1-2 TABLESPOONS Butter or margarine; 1/8 l White wine; 700 ml Vegetable stock; 100 g Whipped cream; 1 cube (50 g) Crab Soup Paste; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 7-10 Tbsp Lemon

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 Shallots
150 g Carrots
2 Tomatoes
1 Pot of basil
4 Shrimps (approx. 40 g each)
1-2 TABLESPOONS Butter or margarine
1/8 l White wine
700 ml Vegetable stock
100 g Whipped cream
1 cube (50 g) Crab Soup Paste
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
7-10 Tbsp Lemon

Directions

1
Peel and chop the shallots. Peel and finely dice the carrots. Clean, wash and chop the tomatoes. Basil, except for a few leaves for garnishing, wash and chop. Peel the prawns and remove the intestines.
2
Wash and slice the prawns. Heat the fat. Sauté the shallots and prawns for about 3 minutes, remove the prawns. Sauté shallots, carrots, tomatoes and basil in the frying fat. Deglaze with white wine. Cover and cook for about 10 minutes. Add stock and cream and bring to the boil. Pass through a sieve. Stir in the paste and cook again for about 5 minutes. Season to taste with salt and cayenne pepper.
3
Cover and cook for about 10 minutes. Add stock and cream and bring to the boil. Pass through a sieve. Stir in the paste and cook again for about 5 minutes. Season to taste with salt and cayenne pepper. Warm the prawns in it. Serve garnished with lemon and basil