Potato Soup with North Sea Shrimp

Ingredients

• 500 g waxy potatoes
• 2 parsley roots (100 g)
• 1 Carrot
• 1 stalk leek
• 70 g butter
• 1 l poultry broth
• 1 tsp thyme
• Salt
• freshly ground pepper
• 200 g North Sea shrimp (pre‑cooked, peeled)
• 2 tsp lemon juice
• 100 ml whipping cream
• 1 handful dill sprigs (for garnish)

Instructions

1. 1.

   Peel, wash and cut potatoes, parsley roots and carrot into pieces. Wash, trim and slice leek into thin rings. Melt 50 g butter in a large pot and sauté the potatoes with the vegetables. Add poultry broth, thyme, salt and pepper. Cover and simmer over medium heat for 30 minutes.

2. 2.

   Puree the soup finely. Briefly sear shrimp in remaining butter, seasoning with salt, pepper and a splash of lemon juice. Whisk cream and stir into the soup, taste again and ladle into cups. Add shrimp. Wash dill and pat dry. Serve potato soup garnished with dill.