White Bean Cream Soup with Shrimp

Ingredients

• 2 onions
• 1 Garlic clove
• 2 tbsp olive oil
• 1 tsp chili powder
• 425 g white beans (1 can)
• 1 l instant vegetable broth
• 150 ml Heavy Cream
• juice of ½ orange
• Salt
• Pepper
• Tabasco
• 1 bunch spring onions
• parsley (or coriander)
• 4 large shrimp (raw, shell removed)
• orange slice for garnish (optional)

Instructions

1. 1.

   Peel and dice onions and garlic. Heat 1 tbsp olive oil in a tall pot, sauté onions and garlic until golden yellow. Sprinkle chili powder over and cook briefly. Add beans and pour in broth. Simmer uncovered for about 10 minutes.

2. 2.

   Puree beans in the broth. Add cream and bring to a boil. Season soup with orange juice, salt, pepper, and Tabasco to taste. Clean spring onions, rinse, and finely chop. Rinse parsley, shake dry, and chop. Add spring onions to soup and let steep on low heat for about 5 minutes.

3. 3.

   Pat shrimp dry. Heat remaining olive oil and fry shrimp for 3-4 minutes. Plate soup with shrimp. Sprinkle with parsley or coriander and garnish with orange slice if desired.