potato soup with shrimp-kartoffelsuppe mit krabben

Name: Potato Soup with Shrimp-Kartoffelsuppe mit Krabben
Prep time: 15 min
Cook time: 40 min
Yield: 4
Cuisine: German
Ingredients: 6 ounce(s) very small to miniature unshelled raw shrimp; 1 tablespoon(s) vegetable oil; 1 - shallot, peeled and finely minced; 1 - leek, thoroughly cleaned, trimmed, and chopped; 1 medium medium russet potato, peeled and diced; 1 medium medium red potato, peeled and diced; 1 - carrot, peeled and chopped; 15 ounce(s) chicken broth, plus more as needed; - salt and freshly ground black pepper; 1 pinch(es) of ground ginger; 1 pinch(es) of dried tarragon; 1/4 cup(s) light cream

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

It is not unusual to find ginger in old German recipes as it has been traded in Germany for many centuries. One important port of entry for ginger was the major Baltic port of Lubeck. The city was the capital of the Hanseatic League, a powerful medieval trade association of cities and merchants. From Nadia Hassani's book: Spoonfuls of Germany.

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yield 4 -6

prep time 15 Min

cook time 40 Min

method Stove Top

Ingredients For potato soup with shrimp-kartoffelsuppe mit krabben

6 oz

very small to miniature unshelled raw shrimp
1 Tbsp

vegetable oil
1

shallot, peeled and finely minced
1

leek, thoroughly cleaned, trimmed, and chopped
1 md

medium russet potato, peeled and diced
1 md

medium red potato, peeled and diced
1

carrot, peeled and chopped
15 oz

chicken broth, plus more as needed
salt and freshly ground black pepper
1 pinch

of ground ginger
1 pinch

of dried tarragon
1/4 c

light cream

How To Make potato soup with shrimp-kartoffelsuppe mit krabben

1
Bring salted water to a boil in a large pot. Add the shrimp and cook for 2 to 3 minutes, or until pink. Shell and devein them and reserve the shells. Simmer the shells with 2 cups water for 15 minutes.

2
Meanwhile, heat the oil in another large saucepan. Saute the shallot until translucent. Add the leek and cook for about 3 minutes. Add the potatoes, carrot, and chicken broth.
3
Strain the shrimp stock, add it to the soup and stir. Reduce the heat and cook over medium heat for 20 minutes, or until the potatoes are tender.
4
Puree the soup in a blender for just a few seconds so that some of the vegetables remain in chunks. If the soup is too thick, add more broth.
5
Add the shrimp and reheat the soup thoroughly. Season with salt, pepper, ginger, and tarragon. Stir in the cream and serve at once.
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