Vegetable cream soup with shrimps

Name: Vegetable cream soup with shrimps
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 300 g Courgette; 300 g Carrots; 300 g Celery; 7-10 Tbsp Salt; 4 Stem(s) Thyme; 3 TABLESPOONS Oil; 2 TABLESPOONS Grained vegetable broth; 7-10 Tbsp freshly ground black pepper; 150 g Fresh cream; 100 g North Sea crab meat

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

300 g Courgette
300 g Carrots
300 g Celery
7-10 Tbsp Salt
4 Stem(s) Thyme
3 TABLESPOONS Oil
2 TABLESPOONS Grained vegetable broth
7-10 Tbsp freshly ground black pepper
150 g Fresh cream
100 g North Sea crab meat

Directions

1
Wash and clean the zucchini, carrots and celery. Cut the zucchini lengthwise into thin slices. Cut out about 24 white and green stars with a small star cutter. Finely dice 1/2 carrot.
2
Simmer the stars and cubes in a little salted water for 2 minutes, remove and set aside. Dice the rest of the vegetables. Wash the thyme and remove the leaves. Heat the oil in a wide saucepan, sauté the diced vegetables and thyme for 5 minutes.
3
Deglaze with 1 litre of water, add granulated vegetable stock. Let simmer for about 15 minutes. Puree finely with a chopping stick. Season to taste with salt and pepper. Pour the soup into preheated plates, add a dash of crème fraîche to each plate, stir in lightly and sprinkle with the stars, carrot cubes and crab meat.