Kartoffelsuppe mit Krabben
Spiced potato cream soup garnished with sauteed miniature shrimp. This old German recipe hails from the Baltic port of Luebeck. It is not unusual to find ginger in old German recipes as it has been traded in Germany for many centuries. One important port of entry for ginger was the major Baltic port of Lübeck. The city was the capital of the Hanseatic League, a powerful medieval trade association of cities and merchants.
- 6 ounces very small to miniature unshelled raw shrimp
- 1 tablespoon vegetable oil
- 1 shallot peeled and finely minced
- 1 leek thoroughly cleaned, trimmed, and chopped
- 1 medium russet potato peeled and diced
- 1 medium red potato peeled and diced
- 1 carrot peeled and chopped
- 1 can chicken broth 14.5 ounces, plus more as needed
- salt and freshly milled black pepper
- pinch ground ginger
- pinch dried tarragon
- 1/4 cup light cream
Bring salted water to a boil in a large pot. Add the shrimp and cook for 2 to 3 minutes, or until pink. Shell and devein them and reserve the shells. Simmer the shells with 2 cups water for 15 minutes.
Meanwhile, heat the oil in another large saucepan. Sauté the shallot until translucent. Add the leek and cook for about 3 minutes. Add the potatoes, carrot, and chicken broth.
Strain the shrimp stock, add it to the soup and stir. Reduce the heat and cook over medium heat for 20 minutes, or until the potatoes are tender. Puree the soup in a blender for just a few seconds so that some of the vegetables remain in chunks. If the soup is too thick, add more broth.
Add the shrimp and reheat the soup thoroughly. Season with salt, pepper, ginger, and tarragon. Stir in the cream and serve at once.
Recipe courtesy of Nadia Hassani, Spoonfuls of Germany