Shrimp Soup

Ingredients

• 8 large peeled raw shrimp
• 1 onion
• 1 Garlic clove
• 2 tbsp olive oil
• 1 bay leaf
• 1 piece untreated lemon zest
• 1 red chili pepper
• 200 g waxy potatoes
• 200 g knollensellerie (celery root)
• 30 g lobster butter
• 2 tbsp flour
• 2 sprigs tarragon
• Salt
• ground pepper
• 100 ml heavy cream
• 20 ml Pernod
• 50 g crème fraîche
• 1 splash Lemon juice

Instructions

1. 1.

   Rinse the shrimp, peel and devein except for the tail segment. Peel and dice the onion and garlic. Sauté together with the shrimp shells in 1 tbsp hot oil for 2-3 minutes. Deglaze with about 800 ml water. Add the bay leaf and lemon zest and simmer gently for about 15 minutes. Strain the broth through a sieve and set aside.

2. 2.

   Wash, halve, deseed, and chop the chili pepper. Peel and dice the potatoes and celery root. Sauté everything lightly in hot lobster butter in a pot. Sprinkle with flour and deglaze with the broth. Simmer gently for about 15 minutes.

3. 3.

   Rinse the tarragon, shake dry, pluck, and set aside some leaves for garnish.

4. 4.

   Sauté the shrimp in the remaining oil for 2-3 minutes. Season with salt and pepper.

5. 5.

   Add the tarragon with cream, Pernod, and crème fraîche to the soup and puree finely (optionally strain). Adjust seasoning with lemon juice, salt, and pepper.

6. 6.

   Serve the soup in bowls, place the shrimp on top, and garnish with tarragon.