Parsley soup with leeks and shrimp

Ingredients for Parsley soup with leeks and shrimp

Instructions for Parsley soup with leeks and shrimp

To prepare the Parsley soup with leeks and shrimp recipe, please follow these instructions:

The prawns are washed and peeled, blanched in salted water and place in a bowl along with finely chopped Chervil.

Parsley soup: Leek cleaned, cut into thin slices and cooked until tender in 2 dl water and 25 g butter. Leek afdryppes for water and invert together with Bay shrimp and Chervil. White onions peeled and chopped. Sauté lightly in a pan, and then the chicken broth and cream is poured in and boils with in 5 minutes. Season with salt and pepper.

The parsley is picked and chopped, place in a blender and blended together with the boiling soup-to have a neat, uniform green colour.

Presentation: Fjordreje the mixture is pressed in cylindrical shape and put in a deep dish with the mixed parsley soup around. Garnish with Chervil.