Potato Soup with North Sea Shrimp

Ingredients

• 100 g onions (1 onion), finely diced
• 100 g carrots (1 carrot)
• 100 g parsley root (1 parsley root)
• 100 g celeriac (1 piece)
• 400 g waxy potatoes
• 2 tbsp butter
• 1.2 l poultry broth
• 50 g white leek (1 piece), small diced
• 2 sprigs marjoram
• 4 sprigs flat-leaf parsley
• Salt
• pepper (from the mill)
• freshly grated nutmeg
• Cayenne pepper
• 4 tbsp crème fraîche
• 100 g North Sea shrimp

Instructions

1. 1.

   Wash, peel and dice carrots, parsley root, celeriac and potatoes thoroughly.

2. 2.

   Heat butter in a pot and sauté onions for 3 minutes until translucent. Add vegetable and potato cubes and cook for another 3 minutes. Then pour in poultry broth, bring to a boil and simmer for 20 minutes over medium heat. After about 10 minutes add the leek.

3. 3.

   Remove leaves from herbs and roughly chop them.

4. 4.

   Puree the potato soup with an immersion blender, season with salt, pepper, nutmeg and cayenne pepper, then finish with chopped herbs.

5. 5.

   Serve the shrimp‑infused potato soup in preheated deep bowls, garnish with 1 tbsp crème fraîche and top with North Sea shrimp.