Creamy Potato Soup With Shrimp And Tomato - cooking recipe

Ingredients

1 tbsp butter or margarine
1 kg potatoes, peeled and cut into small pieces
1 None onion, finely chopped
1.5 litres vegetable stock
1 tbsp light balsamic vinegar
100 g double cream
pinch None sugar
150 g North Sea shrimps
3 None tomatoes, cored and cut into small cubes
1 bunch parsley, chopped
1 bunch thyme, chopped

Preparation

Melt the butter in a saucepan and saute the potatoes and onions. Pour in the stock and vinegar, bring to a boil, cover and cook for about 20 mins.
Puree the soup until smooth, stir in the cream, season with salt, pepper and sugar to taste, then bring back to a boil. Stir in the shrimp, tomatoes and two-thirds of the herbs and heat through. Serve in bowls, sprinkled with the remaining herbs.