Shrimp Tails with Leek Foam and Spring Onions

Ingredients

• 2 stalks spring onions
• 4 stalks leeks
• 3 cloves garlic
• 2 tbsp olive oil
• 800 ml vegetable broth
• 150 g crème fraîche
• Salt
• Pepper
• 600 g shrimp (pre‑cooked)

Instructions

1. 1.

   Wash the spring onions, dry and shake off excess water, then cut into 1 cm diagonal rings.

2. 2.

   Wash the leeks, halve them and slice into rings. Peel the garlic and dice finely. In a pot heat 2 tbsp olive oil, sauté the garlic and leeks for 2–4 minutes, then deglaze with vegetable broth. Simmer for about 5–10 minutes, add crème fraîche and blend until smooth. Season with salt and pepper.

3. 3.

   Wash the shrimp, pat dry, place them in the soup and let cook for 5–10 minutes. Ladle the soup together with the shrimp into pre‑heated plates and garnish with spring onions before serving.