Prins Henriks Curry-Scrimp Soup
by Thoeleif Bundgaard
- 2 - 3 leeks
- 2 onions ( cut and roasted in butter)
- 2 - 3 apples
- 3 - 4 spoons carry
- 2 spoons flour
- Bouillon (Vegetable)
- 3 spoons concentrated tomato paste
- 1/2 - 3/4 liter cream
- 90 gram roasted almonds
- 400 gram scrimps
The onions are cut and roasted in butter. The leeks are cut in rings, the apples peeled and cut in boats leeks, apples, curry and flour are added to the onions 2 1/2 liter water is added and cook for 10 minutes. The vegetables are then removed from the soup, and blended to a cream, which is then again added to the soup.
Add concentrated tomato paste. Add cream. Heat to the boiling point. Taste with salt, pebber and curry. Let it simmer for about 10 minutes.
Serves 8 persons