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
-
20 minSmall dishcrab, creme fraiche, cream cheese, dill, lemon, whipped cream, raw ham,ham rolls with crab mousse
-
10 minAppetizerGalia melon, peeled walnuts, ham raw ham, olive oil, White wine vinegar, honey, lamb's lettuce,melon salad
-
15 minAppetizerpine nuts, balsamic vinegar, extra virgin olive oil, arugula, Carpaccio,carpaccio with arugula
-
25 minLunchgreen asparagus, sugarsnap, fennel bulb, cucumber, flat leaf parsley, fresh chives, perennial crumb cheese, lemon zest, lemon juice, sharp mustard, mild olive oil,spring salad with lemon mustard dressing
Nutrition
170Calories
Sodium30% DV720mg
Fat22% DV14g
Protein12% DV6g
Carbs1% DV4g
Fiber4% DV1g
Loved it