Summary

Ingredients

• 1 kg zucchini, diced
• 3 potato (s), diced
• 1 large onion (s), diced
• 2 cloves garlic, diced
• 1 tablespoon crème fraîche
• 1 tablespoon olive oil
• 1 pinch (s) salt and pepper
• 400 g scampi
• 1 liter vegetable broth
• 1 bunch chives
• 1 dash white wine, dry

For the marinade:

• 1 teaspoon soy sauce
• 1 dash Tabasco
• 1 squirt lemon juice
• 1 pinch (s) salt and pepper

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Instructions

1. First peel the scampi, remove the intestines and place in the marinade consisting of soy sauce, Tabasco, lemon juice and salt / pepper.
2. Heat the olive oil in a saucepan and sauté the diced onions and garlic. Deglaze with a dash of white wine and fill up with the vegetable stock.
3. Add the potatoes and zucchini and simmer for about 30 minutes.
4. Then puree the soup with the blender. Season to taste with salt, pepper and creme fraiche.
5. Remove the scampis from the marinade and fry them in a pan.
6. Then they are distributed evenly on 4 deep plates. Now the soup goes into the plate with the scampi. Cut the bunch of chives and use them to decorate the soup.