Summary

Ingredients

• 1 onion (s)
• 1 clove garlic
• 30 g butter
• 3 tablespoon tomato paste
• 200 g cream cheese (brunch paprika-pepperoni)
• 2 tablespoon flour
• 800 ml vegetable stock
• salt and pepper
• 1 teaspoon soy sauce
• 200 g shrimp (s)
• 1 tablespoon parsley, chopped

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Instructions

1. Finely dice the onions and garlic and let them glaze together in the butter. Add tomato paste and brunch. Dust with the flour and gradually stir in the broth. Bring to the boil and simmer for 10 minutes.
2. Season the soup with salt, pepper and soy sauce. Add the peeled prawns and cook for a few minutes. Arrange in portions and serve with chopped parsley. Baguette tastes good with it.