Hey guys!
Sorry for the long absence, I was on holiday (a post on that will follow, soon I hope) and then back to work and trying to adjust to my regular schedule (which I hate – I am definitely not a morning person!). So things will be a little slow for the coming days around here, but I will get back on track. Soon! I hope.
So, to honor the fast approaching fall, I give you: confort food! A creamy shrimp soup that can be a great starter or even a main course (I love soup so much that I prefer to give up any other foods to enjoy more). I found this on a Swedish site, ByDiadonna, and the English translation was also available (plus other mouthwatering recipes and gorgeous photos).
I hope you will try it (I will definitely do it asap) and let me know how it turned out 🙂
INGREDIENTS
Soup
- Shrimp soup: 4 bigger or 6 smaller bowls
- 500 gram shrimps with shells
- 1000 ml water
- 400 ml white wine
- 200 ml heavy cream
- 0,8 cups tomato paste
- 2 carrots
- 1 fennel
- 2 onion
- a half red chili
- a pinch of saffron
- salt
- blackpepper
Kale and sunflower seeds crumble:
- one bunch of kale
- olive oil
- 100 gr sunflower seeds
- zest of a lime
- salt
The rest of the recipe and more stunning photos on ByDiadonna
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