Parsley Soup with Shrimps

For the parsley soup with shrimp, remove the shrimp from the package and let them thaw, then rinse them in cold water and pat dry. Clean the spring onions, wash, cut into fine rings.

Peel, wash and dice the potatoes and parsley roots. Peel and finely chop the garlic. Melt butter in a soup pot and sauté the spring onions in it.

Add potato and parsley cubes and sauté briefly. Add garlic, deglaze with vegetable stock. Turn down heat and simmer, covered, for about 15 minutes.

While soup is simmering, wash parsley and shake dry, pluck leaves from stems and chop. Fry the shrimp in a pan with a little vegetable oil.

Season with salt, pepper and piment d’Espelette. Remove soup pot from heat, add whipped cream and parsley. Puree the soup with a hand blender, season with salt, pepper and freshly squeezed lemon juice and reheat.

To serve, place the tasty soup in warmed soup plates, place 3-4 shrimp in the center of each and garnish with parsley.

Preparation Tip:

Serve with parsley soup with shrimp, crusty fried baguette or whole wheat bread. Tastes just as delicious without the seafood. Then vegetarians can also enjoy this delicacy.

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