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🍽️ Creamy Shrimp Soup

324 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 150 g celeriac
• 2 tomatoes
• 1 red bell pepper
• 1 tbsp lobster butter
• 100 ml dry white wine
• 750 ml fish stock
• 3 sprigs thyme
• 400 g tiger shrimp (raw, peeled and deveined)
• 100 ml heavy cream
• Cognac
• salt
• cayenne pepper
• thyme (for garnish)

Instructions

1. 1. Peel the onion and the celery stalk.
2. 2. Cut the onion and celery into small cubes.
3. 3. Wash the tomatoes.
4. 4. Cut off the hard stem base from the tomatoes.
5. 5. Chop the tomatoes roughly.
6. 6. Wash the bell pepper.
7. 7. Cut the bell pepper in half.
8. 8. Remove the seeds from the bell pepper.
9. 9. Cut the bell pepper into cubes.
10. 10. Heat butter in a hot pan.
11. 11. Add the onions, celery, and bell pepper to the pan.
12. 12. Sauté the vegetables briefly.
13. 13. Deglaze the mixture with the wine.
14. 14. Add the vegetable broth.
15. 15. Add the tomatoes to the pan.
16. 16. Add the thyme sprigs to the pan.
17. 17. Let the soup simmer on low heat.
18. 18. Stir the soup occasionally.
19. 19. Simmer the soup for about 30 minutes.
20. 20. Rinse the shrimp under cold water.
21. 21. Cut the shrimp in half.
22. 22. Strain the soup through a fine sieve.
23. 23. Check the consistency of the soup.
24. 24. Reduce the soup further if it is too thick.
25. 25. Add more broth if the soup is too thin.
26. 26. Stir the cream into the soup.
27. 27. Add the shrimp to the soup.
28. 28. Let the shrimp cook through in the soup for 3 to 4 minutes.
29. 29. Season the soup with cognac to taste.
30. 30. Season the soup with salt to taste.
31. 31. Season the soup with cayenne pepper to taste.
32. 32. Serve the soup.
33. 33. Garnish the soup with fresh thyme.

Nutrition per serving

• kcal: 324
• Protein: 30 g · Fett/Fat: 16 g · Carbs: 8 g