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🍽️ Creamy Pea Soup with Spicy Shrimp

476 kcal · 30 min · 4 servings

Ingredients

• 300 g Frozen peas
• 1 Shallot
• 25 g Butter
• 25 g Flour
• 750 ml Vegetable broth
• 3 Bay leaves
• 200 g Whipping cream
• Salt
• Pepper (from the mill)
• Nutmeg
• 16 large Shrimp
• 2 Garlic cloves
• 5 tbsp Olive oil

Instructions

1. 1. Peel the garlic and mash it with a pinch of salt into a paste.
2. 2. Mix the garlic paste with the olive oil.
3. 3. Place the shrimp in the marinade and let them marinate in the refrigerator for a few hours.
4. 4. Peel the shallot and dice it finely.
5. 5. Melt the butter in a pot and sauté the shallots until translucent.
6. 6. Stir in the flour and let it cook briefly without browning.
7. 7. Whisk the vegetable broth and stir it into the pot.
8. 8. Add the bay leaf and let the soup simmer gently for about 15 minutes.
9. 9. Stir the soup occasionally.
10. 10. Remove the bay leaf from the soup.
11. 11. Add the cream and bring the mixture to a boil once.
12. 12. Remove the pot from the heat.
13. 13. Blend the soup until smooth using a hand blender.
14. 14. Season the soup with salt, pepper, and nutmeg.
15. 15. Add the frozen peas directly to the soup without thawing.
16. 16. Bring the soup back to a boil.
17. 17. Simmer the peas for about 5 minutes until they are soft.
18. 18. Remove the shrimp from the marinade.
19. 19. Let the excess oil drip off on kitchen paper.
20. 20. Fry the shrimp in a pan over high heat for a few minutes on both sides.
21. 21. Serve the soup on pre-warmed plates.
22. 22. Garnish the soup with the fried shrimp.

Nutrition per serving

• kcal: 476
• Protein: 23 g · Fett/Fat: 35 g · Carbs: 18 g