Parsnip Soup with Shrimp
Soups • Norwegian
Description
Instead of shrimp in brine, you can use frozen ones — but they need to be thawed before marinating, and then briefly sautéed. Alternatively, you can skip the shrimp altogether and make parsnip soup with summer berries.
Ingredients
- Ground Black Pepper to taste
- Salt to taste
- Garlic 1 clove
- Potato 5 oz
- Milk 5 fl oz
- Soy Sauce 0 fl oz
- Fish Oil 0 fl oz
- Cilantro 0 oz
- Parsnip 20 oz
- Olive Oil 0 fl oz
- 33% Cream 5 fl oz
- Tiger shrimp in brine 5 oz
Step-by-Step Guide
Step 1
Boil the parsnip and potatoes in a small amount of water until tender. Then drain the water and blend the vegetables with the milk and cream until smooth. Season with salt and pepper, and allow the soup to cool.
Step 2
Chop the cilantro and garlic, then add soy sauce, fish sauce, and olive oil, and mix well. Place the shrimp in the marinade and let them sit for five minutes.
Step 3
Ladle the pureed soup into bowls and top with marinated shrimp.
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