Creamy Shrimp Soup

Ingredients

• 1 onion
• 150 g celery root
• 2 Tomatoes
• 1 red bell pepper
• 1 tbsp lobster butter
• 100 ml dry white wine
• 750 ml fish stock
• 3 sprigs thyme
• 400 g jumbo shrimp (raw, peeled and deveined)
• 100 ml heavy cream
• cognac
• Salt
• Cayenne pepper
• thyme (for garnish)

Instructions

1. 1.

   Peel and dice the onion and celery root. Wash the tomatoes, cut off the stem ends and roughly dice them. Wash the bell pepper, halve it, deseed and dice. Sauté the onions with the celery root and bell pepper in hot butter for a short time. Deglaze with wine and stock, then add the tomatoes and thyme sprigs. Simmer gently for about 30 minutes, stirring occasionally.

2. 2.

   Meanwhile rinse the shrimp and cut them in half. Strain the soup through a sieve and reduce further if desired or add more stock. Add the cream and shrimp to the soup and let cook for another 3-4 minutes until heated through. Season with cognac, salt and cayenne pepper, garnish with thyme and serve.