Summary

Ingredients

• 1 onion (s)
• 0.25 ¼ celeriac
• 300 g potato (s), floury cookin
• 1 tablespoon butter
• 2 tablespoon curry powder
• 100 ml white wine
• 750 ml vegetable stock
• 200 g whipped cream
• 4 tablespoon pineapple juice
• 12 shrimp (s), ready to cook
• 12 slices bacon
• 1 tablespoon oil
• salt and pepper

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Instructions

1. Peel and roughly dice the onion, celery and potatoes. Heat the butter in a saucepan, sauté the vegetables in it, sprinkle with curry, sweat briefly and then deglaze with the wine and the broth. Let simmer for 20 minutes. Then add the cream, bring to the boil and finely puree everything with the blender. Season to taste with salt, pepper and pineapple juice.
2. In the meantime, rinse the prawns, pat dry and wrap each one with a slice of bacon. Heat the oil in a pan and fry the prawns for approx. 2 minutes on each side.
3. Pour the soup into plates and garnish with 2 prawns each.