Summary

Ingredients

• 100 g parsley root (s), finely diced
• 1 onion (s), finely diced
• 50 g wild arlic, cut into fine strips
• 20 g butter
• 0.75 liter ¾ vegetable stock
• 100 g cream
• 2 teaspoons lemon juice, freshly squeezed
• little pepper, white
• little salt
• 150 g North Sea shrimps, fresh
• 2 slices toast, diced into small pieces
• 20 g butter

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Instructions

1. Leave out the first 20 g butter in a saucepan and sauté the parsley root and onions in it. Add wild garlic strips and sweat with them. Deglaze with vegetable stock and top up with cream. Simmer for about 10 minutes over medium heat.
2. Take the pot off the stove and puree the soup with a hand blender. Season with salt, pepper and lemon juice. Add the fresh North Sea shrimps and let them warm up in the soup.
3. Now leave out the next 20 g butter in a pan and roast the toasted bread cubes into croutons while stirring constantly.
4. Serve the soup sprinkled with the croutons.