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🍽️ Creamy Lobster and Prawn Soup

220 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 2 garlic cloves
• 4 olive oil
• 1 large can peeled tomatoes
• 0.25 l fish stock (from the jar)
• 0.125 l white wine
• 20 cooked giant shrimp
• 1 cooked lobster tail
• 1 carrot
• 1 small zucchini
• 1 small kohlrabi
• 3 tbsp sour cream
• salt (pepper)

Instructions

1. 1. Peel the onion and the garlic.
2. 2. Dice the vegetables into fine cubes.
3. 3. Heat the olive oil in a pot.
4. 4. Sauté the onion and garlic vegetables in it until they are soft and translucent.
5. 5. Add the tomatoes along with their juice to the pot.
6. 6. Mash the tomatoes with a fork directly in the pot.
7. 7. Pour in the fish stock and the white wine.
8. 8. Place a lid on the pot.
9. 9. Simmer the soup on low heat for 10 minutes.
10. 10. Remove the meat from the lobster tail.
11. 11. Cut the lobster meat into bite-sized pieces.
12. 12. Wash the prawns under running water.
13. 13. Pat the prawns dry with a kitchen towel.
14. 14. Puree the soup base with a hand blender.
15. 15. Strain the pureed soup back into the pot through a fine sieve.
16. 16. Peel and wash the carrot and the kohlrabi.
17. 17. Cut the vegetables into thin sticks.
18. 18. Add the cut vegetables to the soup.
19. 19. Simmer the soup for another 5 minutes.
20. 20. Add the lobster meat and the prawns to the soup.
21. 21. Warm the seafood with the soup on low heat for 5 minutes.
22. 22. Stir the crème fraîche into the finished soup.
23. 23. Season the soup finally with salt and pepper.

Nutrition per serving

• kcal: 220
• Protein: 18 g · Fett/Fat: 12 g · Carbs: 12 g