Buy all ingredients right below the recipe
Ingredients
- 200 g shrimp (raw and peeled)
- 250 g cod fillet
- 1 yellow onion
- 2 garlic cloves
- 2 carrots
- 1 stalk celery
- 2 tbsp butter
- 1 tsp sweet paprika powder
- 100 ml dry white wine
- 900 ml vegetable broth
- 200 ml whipping cream
- Salt
- Black pepper
- 4 sprigs thyme
- 1 bay leaf
- Juice of ½ lemon
- 2 tbsp fresh dill (chopped)
- 1 pinch chili flakes
Preparation
- 1Melt the butter in a large pot. Sauté the finely diced onion until translucent. Add the minced garlic, sliced carrots, and small pieces of celery, and briefly roast. Stir in the paprika powder and deglaze with white wine. Let it simmer for a few minutes until the alcohol has evaporated.
- 2Pour in the vegetable broth, add the bay leaf and thyme, and simmer for about 10 minutes until the vegetables are soft. Add the cod cut into pieces and cook for another 5–7 minutes. Remove the herb sprigs and bay leaf and finely purée the soup. Stir in the cream and lemon juice, season with salt and pepper. Finally, stir in the chopped dill.
- 3Sear the shrimp in a pan with a little butter. Drizzle with lemon juice, season with salt, pepper, and chili flakes if desired. Arrange the soup in bowls, distribute the shrimp on top, and serve with herb croutons if desired.
Knuspr-Küche
Servieren Sie die Suppe mit frisch gerösteten Kräutercroutons oder einem Stück knusprigem Baguette für das perfekte Geschmackserlebnis. Ein Spritzer frischer Zitronensaft direkt vor dem Servieren hebt die Aromen zusätzlich hervor.