Cucumber soup with pineapple and shrimps
Try this cucumber soup with pineapple and shrimp
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.
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