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🍲 Creamy Parsnip and Parsley Soup with Fried Shrimp

306 kcal · 30 min · 4 servings

Ingredients

• 100 g parsley root (2 parsley roots)
• 400 g parsnips (4 parsnips)
• 150 g large waxy potatoes
• 2 tbsp rapeseed oil
• 1300 ml classic vegetable broth
• salt
• pepper
• 2 bunch flat-leaf parsley
• 640 g large scampi (ready to cook; 8 large scampi)
• 50 ml lactose-free cooking cream (15 % fat)

Instructions

1. 1. Wash the parsley roots and parsnips under running water.
2. 2. Peel off the tough outer skin of the roots using a vegetable peeler.
3. 3. Cut the cleaned roots into small, even cubes.
4. 4. Peel the potato and wash it as well.
5. 5. Cut the potato into cubes of the same size as the roots.
6. 6. Heat one tablespoon of oil in a large pot over medium heat.
7. 7. Add the cubes of parsley root, parsnip, and potato to the pot.
8. 8. Sauté the vegetables, stirring frequently, for two minutes.
9. 9. Pour the broth over the vegetables and stir everything well.
10. 10. Season the soup with salt and pepper to taste.
11. 11. Bring the soup to a boil with the lid on.
12. 12. Let the soup simmer over medium heat for 30 minutes.
13. 13. Wash the fresh parsley and shake off excess water.
14. 14. Pluck the parsley leaves from the stems.
15. 15. Set aside a few nice leaves for decoration.
16. 16. Finely chop the rest of the parsley leaves.
17. 17. Make a lengthwise cut along the back of the shrimp.
18. 18. Remove the black vein, if present.
19. 19. Rinse the shrimp and pat them dry with kitchen paper.
20. 20. Add the chopped parsley to the soup after 30 minutes of cooking time.
21. 21. Let the soup cook with the parsley for another 5 to 7 minutes.
22. 22. Heat the remaining oil in a small frying pan.
23. 23. Fry the shrimp for about 2 minutes on each side until golden brown.
24. 24. Remove the soup from the heat.
25. 25. Puree the soup finely and smoothly using a hand blender.
26. 26. Stir the cooking cream into the pureed soup.
27. 27. Taste the soup again and adjust seasoning with salt and pepper.
28. 28. Heat the soup briefly until it is warm.
29. 29. Blend the soup briefly with the hand blender to make it foamy.
30. 30. Pour the soup into bowls or cups.
31. 31. Garnish the soup with the fried shrimp.
32. 32. Sprinkle the reserved parsley leaves over the top.
33. 33. Serve the soup immediately while hot.

Nutrition per serving

• kcal: 306
• Protein: 33 g · Fett/Fat: 9 g · Carbs: 22 g