Lately I’ve been missing the food of my people! I left Germany many moons ago, and I miss my friends and family dearly. But one thing I miss just as much is the food. Some things I can’t get here in the US, not even in New York City, where you can basically get anything. What’s a girl to do? Make it yourself! So I dusted off an old cookbook that a German friend gave me a few years ago, and I went to work. The outcome is this delicious soup.
What you’ll need:
- 3 celery stalks, shredded
- 3 carrots, shredded
- 3 green onions, shredded
- 3 sprigs of parsley
- 2 tbsp olive oil
- 4 1/2 cups fish or seafood stock
- 1 cup dry white wine
- 1 tsp salt
- 1 pinch of saffron threads
- 1 buch of dill
- 1 tsp tomato paste
- 1 pinch of sugar
- 1 cup heavy cream
- 1 pound cooked, peeled and deveined small shrimp
In a stock pot over medium heat, melt the butter, then add celery, carrots, green onions and parsley. Sauté for about 10 minutes. Add stock and bring to a boil. Add white wine and salt. Reduce heat and simmer for 5 minutes. Using an immersion blender, puree the soup.
While the soup is simmering, ladle a bit of the cooking liquid into a small bowl and add a pinch of saffron threads to let it dissolve, Finely chop the dill. Add saffron mix, half of the dill, sugar, tomato paste and heavy cream to the soup. Simmer for an additional 5 minutes. Add the shrimp to the soup and let them warm without boiling them. Add more salt to taste.
Bon Appétit!
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