Cream of shrimp and leek soup using a Thermomix
(4.8)
Preparation time
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Difficulty
Dive into a delightful culinary escapade with our Pink Shrimps with Leeks! This dish is a charming marriage of flavors where tender, succulent shrimp mingle with the sweet, subtle notes of leeks and the aromatic embrace of garlic and parsley. Originating from the coastal kitchens of France, this dish is a reminder that sometimes the best meals are those that require minimal fuss but deliver maximum flavor. Fun fact: Did you know that leeks were once considered a symbol of strength? The ancient Romans believed they bestowed vigor, so you might just feel like a gladiator after indulging! Perfectly paired with a glass of white wine, this dish is sure to make you feel like you’re dining in a quaint bistro by the sea.
Ingredients
- 30 g Butter
- 100 g Leek
- 100 g Button mushroom
- 500 g Vegetable broth
- 200 g Frozen cooked shelled shrimp
- 100 g Fresh liquid cream
- 1 Pinch(es) Salt
- 1 Pinch(es) Pepper
Steps
Vegetables
- Cut the Leeks into thin slices
- Slice the Button Mushrooms
Final
- Add 30 g of butter in the food processor bowl.
- Mix manual: 3:00min / 100°C / Speed 1.
- Add 100 g of leek, 100 g of button mushroom in the food processor bowl.
- Mix manual: 5:00min / 100°C / Speed 1.
- Add 500 g of vegetable broth in the food processor bowl.
- Mix manual: 15:00min / 100°C / Speed 1.
- Mix manual: 30sec / 0°C / Speed 7.
- Add 200 g of frozen cooked shelled shrimp, 100 g of fresh liquid cream in the food processor bowl.
- Mix manual: 5:00min / 80°C / Speed 2.
- Add 1 pinch(es) of salt adjust according to the tastes, 1 pinch(es) of pepper adjust according to the tastes in the food processor bowl.
- Serve Hot.
- Garnish with Fresh Chives
