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
-
280 minAppetizercow shank, tap water, onion, leeks, celery, celeriac, tomato paste, garlic, celeriac, fresh ginger, peppercorns, salt, clove, dried laurel leaves, star anise,beef broth with three types of celery -
115 minAppetizerraw ham, olive oil, onion, winterpenes, celery, bay leaves, vegetable stock, peas, Rye bread, flour, baking powder, cold butter, nutmeg,rustic pea soup with ham and rye noodles -
15 minAppetizerfreshly sour apples, lemon, walnuts, celery, Greek yoghurt, olive oil, lamb's lettuce, Gorgonzola (cheese),winter salad with apple, bluefin cheese and walnuts -
55 minAppetizercream butter puff pastry, mushroom melange, traditional olive oil, bunch onion, fresh thyme, tap water, bouillon tablet, extra virgin olive oil with truffle flavor, medium sized egg,mushroom broth
Nutrition
167Calories
Sodium0% DV0g
Fat11% DV7g
Protein26% DV13g
Carbs4% DV13g
Fiber0% DV0g
Loved it