Shrimp soup


  • 300 grams fresh peeled shrimp
  • 150 grams smoked bacon
  • 800 grams potatoes
  • 2 stalk leek
  • 1 carrot
  • 2 liter beef broth
  • 250 grams cream
  • 2 tablespoons butter
  • 2 tablespoons parsley, chopped
  • salt

Preparation method (receipt)

Peel the potatoes and cut into small slices. Cut the rings out of white and light green part of leeks. Grate a carrot. Pour vegetables with broth and boil until tender, mash into puree. Add the cream and butter. If the soup is too liquid, add boiled potatoes. Season with salt. Cut bacon into small cubes and fry until brown, add together with shrimps in the soup, warm, stirring constantly. Serve sprinkled with parsley and bacon.

shrimps smoked bacon potato leek carrot beef broth cream butter parsley salt