Bremen Potato Soup with North Sea Brown Shrimp

Description

A creamy potato soup with root vegetables and smoked bacon, finished with hand-peeled North Sea brown shrimp and fresh parsley. On the plate, Bremen's harbour and the farmland of its hinterland meet in a single spoonful.

1. 1

   Peel the potatoes, celeriac and carrots and cut them into cubes of about 1.5 cm. Halve the leek lengthways, wash it thoroughly and cut it into fine rings. Finely dice the onion.

   ⏱️ approx. 10 min
2. 2

   Finely dice the smoked bacon and render it in a large pot over medium heat without added fat until golden brown. Lift out the crisp pieces and set them aside - they go back in at the very end.

   ⏱️ approx. 6 min

   💡 Tip: Leave the rendered bacon fat in the pot - it is the flavour base of the whole soup.

3. 3

   Add the butter to the bacon fat and sweat the onion and leek until translucent. Add the celeriac and carrots and sweat for three to four minutes without letting anything colour.

   ⏱️ approx. 6 min
4. 4

   Add the diced potatoes, pour in the vegetable broth and simmer covered over low heat for about 20 minutes until the potatoes are soft.

   ⏱️ approx. 20 min
5. 5

   Blend about a third of the soup smooth with a stick blender and stir it back in - this makes it creamy while keeping some bite. Stir in the cream and season with salt, pepper and freshly grated nutmeg.

   ⏱️ approx. 5 min
6. 6

   Ladle the soup into warmed cups or deep plates. Only now add the brown shrimp, scatter over the crisp bacon and plenty of chopped parsley, and serve with a piece of white bread.

   ⏱️ approx. 2 min

   💡 Tip: Never let the shrimp boil - they turn rubbery and lose their delicate flavour.