Description
Incredibly tasty, I would even say - very elegant soup!!! Just a taste of the holiday! The recipe is from the magazine "School of Gastronome".
Ingredients
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Broth
500 ml
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Beans
400 g
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Shrimp
20 piece
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Onion
1 piece
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Potatoes
1 piece
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The Apium graveolens Dulce
1 piece
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Garlic
2 tooth
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Parsley
5 piece
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Thyme
2 piece
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Bay leaf
2 piece
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Bread crumbs
1 Tbsp
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Olive oil
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Salt
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Black pepper
Cooking
Boil vegetable broth, drain.
While the broth is cooking, prepare the products.
Beans drain in a colander and rinse under running water.
Peel the onion and garlic finely chop. Celery cut into small pieces.
In a saucepan with a thick bottom, heat olive oil, sauté the onions, garlic and celery over medium heat, about 7 minutes.
Add to the pan with the potato, chopped in small pieces, fry a little. Pour the beans, add the Bay leaf, thyme.
Pour the hot broth, bring to a boil and cook on low heat until cooked potatoes.
The leaves of parsley chopped very finely, mix with breadcrumbs, salt and pepper.
The usual raw shrimps I found (they should be gray), so I bought cooked frozen king prawns (they are already red). Shrimps to clear, cut back and remove the intestinal vein. Lay shrimp on a baking sheet, drizzle with olive oil, sprinkle with bread mixture. Bake in a preheated oven at 180*C until Golden brown, 5-7 minutes.
The soup season with salt and pepper.
Remove thyme sprigs and Bay leaf and blend to a smooth puree.
Return the soup to the pan, again bring to a boil and pour into bowls.
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