German cuisine · Fish & Seafood

North Sea Shrimp Soup

Creamy North Sea shrimp soup with fish stock, cream and dill, warmed only briefly before serving.

Ingredients · for 4 servings

• 200 g North Sea shrimp
• 1 l fish stock
• 200 g cream
• 2 shallots
• 1 carrot
• 100 ml dry white wine
• 40 g butter
• 2 tbsp flour
• 1/2 bunch dill
• 1 splash lemon
• Salt, pepper

Instructions

1. Finely dice the shallots, peel the carrot and cut into 3 mm small cubes, finely chop the dill.
2. Melt the butter in a pot and sweat the shallots with the carrot cubes over gentle heat for 4 min. until soft, without coloring.
3. Sprinkle in the flour, sweat lightly for 1 min., then stir in the white wine first and gradually the fish stock, stirring constantly to avoid lumps.
4. Simmer the soup uncovered over gentle heat for 12–15 min. until the raw flour taste is gone and the soup is slightly creamy.
5. Stir in the cream, season to taste with salt, pepper and a splash of lemon, and lower the heat so the soup no longer boils.
6. Stir in the shrimp and dill, let steep for just 1 min. – longer makes them rubbery – and serve immediately.