Summary

Ingredients

• 1 pack shrimp (s), frozen, approx. 400 g, if you like you can also use fresh ones
• 2 leeks
• 250 g carrot (s)
• 2 tablespoon olive oil
• 2 tablespoon paprika pulp or tomato paste
• 600 ml vegetable stock
• 100 ml white wine, dry
• 300 ml cream
• 1 tablespoon herbs, chopped, e.g. dill, parsley or chervil
• 2 teaspoons cornstarch
• salt and pepper

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Instructions

1. First, let the prawns thaw, wash them and make sure that the intestines are removed. Then pat dry. Clean and wash the leeks and cut into not so coarse rings. Peel the carrots and cut into thin slices.
2. Heat a saucepan with the olive oil and fry the vegetables in it for about 4 minutes. Stir in the paprika pulp and sauté briefly. Pour in the broth, wine and cream, bring to the boil and simmer covered for 10-15 minutes. Add the prawns and let them steep. Mix the starch with 2 tablespoons of water and use it to bind the soup, depending on how you like it. Finally season with salt and pepper and add the herbs.
3. A fresh baguette goes well with it.