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Regina Harris
Cucumber soup with pineapple and shrimps
Try this cucumber soup with pineapple and shrimp
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Ingredients
Directions
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Cut the washed but unpeeled cucumber into small pieces.
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Cut the cleaned leek into thin rings.
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Rinse the corn kernels.
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Clean the pineapple.
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Remove the peel, the seeds in the flesh and the hard core.
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Cut the flesh into small pieces.
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Sprinkle these pieces with a pinch of salt.
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Melt the butter in the soup pan and fry the cucumber pieces for 3 minutes. Spoon the cucumber pieces occasionally.
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Add the stock, the corn grains, the leek and the pineapple.
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Let the soup simmer for 2 minutes. Finally add the bean sprouts and shrimps.
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Do not let the soup boil, otherwise the shrimp will become tough. Sprinkle chives over the soup. Serve the soup immediately.
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Nutrition
167Calories
Sodium0% DV0g
Fat11% DV7g
Protein26% DV13g
Carbs4% DV13g
Fiber0% DV0g
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