Filter
Reset
Sort ByRelevance
Regina Harris
Cucumber soup with pineapple and shrimps
Try this cucumber soup with pineapple and shrimp
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the washed but unpeeled cucumber into small pieces.
-
Cut the cleaned leek into thin rings.
-
Rinse the corn kernels.
-
Clean the pineapple.
-
Remove the peel, the seeds in the flesh and the hard core.
-
Cut the flesh into small pieces.
-
Sprinkle these pieces with a pinch of salt.
-
Melt the butter in the soup pan and fry the cucumber pieces for 3 minutes. Spoon the cucumber pieces occasionally.
-
Add the stock, the corn grains, the leek and the pineapple.
-
Let the soup simmer for 2 minutes. Finally add the bean sprouts and shrimps.
-
Do not let the soup boil, otherwise the shrimp will become tough. Sprinkle chives over the soup. Serve the soup immediately.
Blogs that might be interesting
-
15 minAppetizersharp mustard, honey, lemon juice, mild olive oil, olive oil, parma ham, prosciutto crudo, watermelon, mixed leaf lettuce, blue grapes,salad of watermelon, grapes and parma ham -
20 minLuncholive oil, onion, savoy, green coal, chicken broth from tablet, cooking cream, White bread, mature cheese, cumin powder (djinten), cumin seed, olive oil,creamy green cabbage soup with cumin croutons -
15 minLunchrucola salad, authentic raw ham, shrimp, White grapes, olive oil, balsamic vinegar, freshly ground pepper, salt, sundried tomato on oil,shrimp salad with raw ham -
30 minAppetizerfresh cream cheese, cranberry compote, balsamic vinegar, salt and pepper, radishes, wrapt tortillas, young leaf lettuce, Jambon d'Ardenne,wrap with smoked ham and cranberry cream
Nutrition
167Calories
Sodium0% DV0g
Fat11% DV7g
Protein26% DV13g
Carbs4% DV13g
Fiber0% DV0g
Loved it