Summary

Ingredients

• 300 g North Sea shrimps, fresh and peeled
• 150 g smoked bellies, cooked
• 800 g potato (s)
• 2 leeks
• 1 carrot (s)
• 2 liters beef broth
• 250 g sweet cream
• 2 tablespoon butter
• 2 tablespoon parsley, chopped
• salt

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Instructions

1. Peel the potatoes and cut into small pieces. Cut the white and some green from the leek sticks into rings. Roughly dice the carrot. Put on the broth and cook until done, then puree. Add the cream and butter and stir. Finely chop some of the leek greens and set aside. The soup should have a creamy consistency. If it is still too thin, it may depend on the type of potato, puree 1 or 2 cooked potatoes in the soup. If it is too thick, add some more broth. Season the soup with salt.
2. Cut the bacon into small cubes and brown in a pan over a mild heat. Place on kitchen paper and pat off excess fat.
3. Finally add the bacon and prawns to the soup and stir everything through. Serve on deep plates and sprinkle the soup with the chopped parsley and pieces of leek.