Ingredients for 4 persons:
300 g potatoes
1 leek
1-2 tablespoons butter
800 ml vegetable broth
salt, pepper
1 pot of basil
½ bunch parsley
1 bed of cress
350 g ready-to-cook shrimps
80 g breakfast bacon
150 g whipped cream
1 tablespoon oil
Preparation:
1. Peel potatoes, wash, dice. Clean, wash and dice leek. Heat butter in a pot, sauté prepared vegetables in it. Add broth and season with salt and pepper. Bring to the boil and simmer for approx. 20 minutes. Let simmer.
2. Meanwhile, wash basil and parsley, shake dry, chop. Cut cress short. Wash shrimp and pat dry. Wrap with bacon and pin with wooden sticks.
3. Add herbs and cream to soup and puree. Season with salt and pepper to taste. Fry shrimp in hot oil until crispy on all sides and serve with soup. Serve with fresh baguette.
Preparation time approx. 40 minutes
Nutritional values per serving approx.:
Calories: 311
joules: 1304
Protein: 17,9 g
Fat: 19,6 g
Carbohydrates: 15.9 g
(FoodCentrale by ddp images)
