Pea and Mushroom Soup with Shrimp

Ingredients

• 200 g waxy potatoes
• 400 g green peas
• 200 g mushrooms
• 300 g large shrimp (pre‑cooked, peeled and deveined)
• 3 spring onions
• 1 l vegetable stock
• Salt
• black pepper (freshly ground)

Instructions

1. 1.

   Peel, wash, and dice the potatoes into small cubes.

2. 2.

   Wash the peas and drain well. Clean the mushrooms, wipe them dry, and slice thinly. Rinse the shrimp and drain.

3. 3.

   Wash the spring onions, trim, and cut into thin rings.

4. 4.

   Bring the stock to a boil in a pot, add the peas and potato cubes, and simmer over medium heat for about 10 minutes. Add the mushrooms, spring onion rings, and shrimp, then let cook for another 4–5 minutes. Season with salt and pepper, and serve hot with toasted bread if desired.