Broccoli Soup with Shrimp and Almonds

Ingredients

• 400 g Broccoli
• 150 g waxy potatoes (2 potatoes)
• 100 g celeriac
• 1 Shallot
• 1 Garlic clove
• 1 tbsp Olive Oil
• 800 ml vegetable stock
• 30 g almond slivers (2 tbsp)
• 250 g large shrimp, ready to cook
• 1 handful basil
• Salt
• Pepper
• 100 g sour cream (10% fat)
• 1 splash Lemon juice

Instructions

1. 1.

   Wash and trim the broccoli, then cut into small pieces. Peel and cube the potatoes and celeriac. Peel and finely chop the shallot and garlic.

2. 2.

   Heat ½ tbsp oil in a pot. Sauté the shallot and garlic over medium heat until translucent. Add the potatoes, celeriac, and broccoli, then deglaze with the vegetable stock. Simmer on low heat for about 15 minutes.

3. 3.

   Meanwhile, toast the almond slivers in a dry pan until fragrant. Rinse the shrimp under cold water and pat dry. Wash the basil, shake off excess water, and chop the leaves.

4. 4.

   Heat the remaining oil in a non‑stick skillet. Cook the shrimp over high heat for 2–3 minutes, seasoning with salt and pepper.

5. 5.

   Remove the soup from the stove, blend until smooth, then strain through a sieve. Stir in sour cream and basil, season with lemon juice, salt, and pepper. Divide into four bowls and top each with almonds and shrimp.