Pumpkin and shrimp soup
Instructions
Saute chopped shallots in 4 tablespoons oil.
Chop all vegetables except Laurel, and combining them to sauce.
To flavour.
Add the rum and let it evaporate.
Add the Bay leaves and 1 and 1/2 l of boiling salted water and cook for 20 minutes.
Clean the prawns and add them to the soup.
Cook for another 10 minutes and serve hot.
Ingredients and dosing for 4 persons
- 16 prawns
- 1 shallot
- 600 g of groat pumpkin
- 1 leek
- 200 g of white cabbage
- 1 leaf of laurel
- 1 dram of rum
- 4 tablespoons of olive oil
- Salt