Cream of Leek Soup with Shrimp

For the leek cream soup, cut the leek lengthwise, wash, clean and cut into rings.

Blanch in boiling salted water for 3-4 minutes, remove, rinse in cold water and drain well. Collect the cooking water.

Melt the butter in another saucepan, dust with the flour, let it color briefly and deglaze with 600 ml leek stock.

Stir vigorously with a whisk so that no lumps form and pour on the whipped cream. Season with salt, pepper and nutmeg.

Peel and wash the potatoes, cut into small cubes and cook in the soup for about 15 minutes. Add the leek, chopped parsley again. Clean and wash the shrimps.

Dab dry and fry briefly on both sides. Then distribute the soup in bowls and decorate with shrimp.

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