Fennel and Shrimp Soup

Fennel and Shrimp Soup
6 small bowls
Easy
20 minutes
30 minutes
“1 tablespoon butter
1/4 teaspoon salt
200g medium shrimp, peeled
1 medium onion, chopped
3 fennel bulbs, chopped
1 medium potato, chopped
3 garlic cloves
Boiled water (enough to cover vegetables)
2 small zucchinis, coarsely grated
2 tablespoons chopped fresh parsley and cilantro
25g dried black mushrooms (rehydrated and finely chopped)
1/4 teaspoon salt
1/4 teaspoon black pepper
200 ml heavy cream
50g Edam cheese, grated”
“1- In a large pot over medium heat, melt the butter and add 1/4 teaspoon of salt.
2- Add the shrimp and sauté for 2–3 minutes until just cooked. Remove and set aside.
3- In the same pot, add the chopped onion, fennel, potato, and whole garlic cloves. Sauté until lightly golden and fragrant.
4- Pour in enough hot water to cover the vegetables. Let simmer for about 15 minutes, or until the vegetables are soft.
5. Use a hand blender (or regular blender) to blend the soup until smooth.
6. Add the grated zucchini, grated carrot , rehydrated black mushrooms, cooked shrimp, and chopped herbs (parsley and cilantro). Season with the salt and pepper.
7. Simmer for another 10 minutes. Add a little more water if the soup is too thick.
8. Pour in the heavy cream and stir well. Let it heat for 2 minutes.
9. Stir in the grated Edam cheese and mix until melted and creamy.
10. Serve hot, topped with extra grated cheese if desired. Enjoy-“