Cucumber soup with pineapple and shrimps

Name: cucumber soup with pineapple and shrimps
Total time: 25 min
Yield: 5
Ingredients: cucumber; 1 leek; 1 can of corn granules; 200 gram pineapple pieces fresh or out of tin; salt; 20 gram butter; 1 liter fish stock of tablets; 50 gram bean sprouts; 200 gram cooked peeled shrimps; 2 tablespoon finely chopped chives

Try this cucumber soup with pineapple and shrimp

Ingredients

Cucumber
1 leek
1 can of corn granules
200 gram pineapple pieces fresh or out of tin
Salt

20 gram butter
1 liter fish stock of tablets
50 gram bean sprouts
200 gram cooked peeled shrimps
2 tablespoon finely chopped chives

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.