Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 2 medium potato (s), peeled and diced
- 1 shallot (s), finely chopped
- 150 g broccoli, frozen or fresh
- 400 ml vegetable stock, (1 teaspoon instant powder)
- 0.5 teaspoon ½ thyme
- 80 g cream cheese, up to 5% fat
- 2 tablespoon Cremefine for cooking
- 120 ml milk, low-fat up to 1.5% fat
- 1 pinch (s) salt
- 1 pinch (s) pepper
- 2 port. Shrimp)
Print Recipe
Pin Recipe Instructions
- Cover and bring the broccoli, shallots, thyme and potatoes in the stock to a boil in a saucepan. Reduce heat and cook until vegetables are soft (about 15 minutes). Use a hand blender or a stand mixer to make a creamy soup.
- Stir in the cream cheese, Cremefine and milk and stir with the hand blender until foamy, season with salt and pepper.
- Add the prawns to the soup and let them steep.
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