Enjoy a light dinner with this spectacular cream soup – broccoli with a splash of lime and topped with spicy shrimps.
Serves 4, prep. time 40 minutes
Utensils: a skillet, a blender, a frying pan
- 1,2 kilograms frozen broccoli
- 600 ml vegetable stock
- 200 ml heavy cream
- 1 tbsp grated lime zest
- 5 tbsp freshly squeezed lime juice
- 1 tsp grated ginger
- 1 small hot pepper (finely chopped; no seeds)
- 2 tbsp butter
- 2 tbsp flour
- 120 grams shrimps (deveined and de-shelled)
- 1 tsp harissa
- 3 tbsp cooking oil
- salt & white pepper
Melt the butter into a skillet. Add flour and brown for 1 minute.
Pour over the stock, add hot pepper, ginger, lime zest, lime juice and bring it to a boil.
Add frozen broccoli and boil for 15 minutes.
Turn off the heat and transfer the soup into a blender. Add heavy cream and mix the soup in the blender until smooth and creamy. Salt and pepper to taste.
Separately, heat cooking oil in a frying pan. Add shrimps and fry for 3 minutes. Add harissa and stir well and turn off the heat.
Serve the soup with spicy shrimps on top and croutons. Enjoy!