Filter
Reset
Sort ByRelevance
Kirsten Johnson
Cucumber soup with prawns
Soup of cucumber, shallots, mint, crème fraîche and shrimps.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Wash the cucumber, cut in half lengthwise and remove the seed lists with a spoon.
-
Cut the flesh into pieces. Cut the shallots. Heat the oil and fry the shallots.
-
Add the cucumber and stock and bring to the boil. Cook for 5 minutes on low heat.
-
Meanwhile cut half of the mint leaves fine. Remove the pan from the heat and add the mint leaves.
-
Mix in half of the crème fraîche. Purée the soup with the hand blender or in the food processor.
-
Season with pepper and salt.
-
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.
Blogs that might be interesting
-
10 minAppetizerfresh coriander, fresh basil, fresh chives, olive oil, lime juice, smoked duck breast fillet, fresh pesto,duck breast with herb salad
-
30 minSmall dishSpanish white beans, White beans, garlic, shallot, Red pepper, trassi, flour, shallot, olive oil, green curry paste, coconut milk, pink shrimp, peanut oil,acarajé
-
20 minAppetizerpeeled tiger prawns, garlic, parsley, paprika, cayenne pepper, salt, Red pepper, yellow bell pepper, lemon, olive oil, dry sherry,Spanish pepper shrimp
-
25 minAppetizerpomegranate, carpaccio with pine nuts and parmesan cheese, orange, chicory, arugula,carpaccio with a salad of chicory, rocket and pomegranate seeds
Nutrition
170Calories
Sodium30% DV720mg
Fat22% DV14g
Protein12% DV6g
Carbs1% DV4g
Fiber4% DV1g
Loved it