Wild Garlic Soup with Shrimp
A fresh wild garlic soup featuring shrimp, a creamy texture and aromatic herbs. Try this and other recipes from Spoonsparrow!
Ingredients
- 150 g waxy potatoes
- 150 g Knollensellerie
- 1 onion
- 4 tbsp olive oil
- 800 ml vegetable broth
- 150 g wild garlic (with flowers)
- 2 tbsp pine nuts (15 g each)
- 8 large shrimp (prepped, tail removed)
- 120 g whipping cream
- Salt
- Pepper
- 1 tsp lemon juice
- nutmeg
- 4 tbsp pesto (15 g each)
Instructions
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1.
Peel and dice potatoes and knollensellerie; finely chop onion. Heat 2 tbsp oil in a pot, sauté onion, potato and knollensellerie for 3 minutes over medium heat. Add broth, simmer gently for about 15 minutes.
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2.
Meanwhile wash wild garlic, pat dry or roughly chop leaves; set flowers aside. Toast pine nuts in a hot pan without fat for 3 minutes at medium heat; set aside. Peel shrimp and drain. Heat remaining oil in a pan, cook shrimp for about 3 minutes and season with salt.
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3.
Add wild garlic and cream to the soup, season with salt, pepper, lemon juice and freshly grated nutmeg, then blend finely with an immersion blender.
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4.
Serve soup in bowls, drizzle pesto over it, arrange cooked shrimp on top, and garnish with pine nuts and wild garlic flowers.
