Ingredients
- 1 onion
- 2 carrots
- 1 parsley root
- 150 g celeriac
- 600 g floury potatoes
- 150 g leek
- 1 ts dried thyme
- 1 pinch chili flakes
- 1 1/4 L vegetable broth
- 120 g rocket
- 300 g raw peeled shrimp
- salt, pepper
- nutmeg
- 200 g crème fraîche
Preparation
1. Peel and dice the vegetables and potatoes. Clean and slice the leek in half lengthwise, then cut into crosswise strips.
2. Add the vegetables, potatoes, thyme and red pepper flakes to the pot and stir. Add the vegetable broth and stir. Cover with the Secuquick softline and close the lid.
3. Heat the pot on highest level up to the soft window, switch to low level and cook for approx. 4 minutes in the soft area.
4. Meanwhile, clean the rocket, set a small amount aside for a garnish and chop the rest. Clean and wash the shrimp, then pat dry.
5. At the end of the cooking time, place the pot in the inverted lid and allow it to depressurize automatically.
6. Remove the Secuquick, puree the soup, then season to taste with salt, pepper and nutmeg. Add the rucola, stir it in and leave it to rest briefly.
7. Heat the pan on highest level up to the roasting window, then switch to low level and briefly sear the shrimp until they start to turn red.
8. Remove the shrimp from the pot, salt them and leave to rest on a plate, covered.
9. Stir half of the crème fraîche into the soup, then arrange portions in bowl with a drizzle of sour cream and rocket. If desired, skewer the shrimp with toothpicks and serve alongside the soup.
Tip
- When preparing shrimp, keep in mind that the digestive tract (the long black “vein”) must be removed before eating. If the digestive tract has not already been removed, then carefully cut the shrimp open along its back, pull out the black vein and rinse the shrimp again.
This recipe has been tested and approved by AMC.
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