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Kirsten Johnson
Cucumber soup with prawns
Soup of cucumber, shallots, mint, crème fraîche and shrimps.
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Ingredients
Directions
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Wash the cucumber, cut in half lengthwise and remove the seed lists with a spoon.
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Cut the flesh into pieces. Cut the shallots. Heat the oil and fry the shallots.
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Add the cucumber and stock and bring to the boil. Cook for 5 minutes on low heat.
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Meanwhile cut half of the mint leaves fine. Remove the pan from the heat and add the mint leaves.
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Mix in half of the crème fraîche. Purée the soup with the hand blender or in the food processor.
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Season with pepper and salt.
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Divide the plates, spread the rest of the crème fraîche over the plates and spread the shrimp over it. Garnish with the rest of the mint leaves.
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Nutrition
170Calories
Sodium30% DV720mg
Fat22% DV14g
Protein12% DV6g
Carbs1% DV4g
Fiber4% DV1g
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