Summary

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)

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Instructions

1. 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.
2. Stir in the cream cheese, Cremefine and milk and stir with the hand blender until foamy, season with salt and pepper.
3. Add the prawns to the soup and let them steep.