Swedish Räksoppa (Shrimp Soup)

This vibrant Swedish shrimp soup blends the sweet, delicate texture of fresh shrimp with the light sweetness of pureed vegetables. Try it with a dollop of cream for a luxurious taste, and serve it hot for the ultimate comfort during cooler days.

1. 1

   Heat butter in a large pot over medium heat (170°C) and sauté the sliced leeks for about 3-5 minutes until softened.

2. 2

   Add the diced potatoes and carrots, stirring to incorporate for another 3-4 minutes.

3. 3

   Pour in the vegetable stock and bring to a simmer. Cook until potatoes are tender, approximately 15 minutes.

4. 4

   Using an immersion blender, blend the soup until smooth. Stir in the heavy cream and season with freshly ground black pepper. Reduce heat to low.

5. 5

   Fold in the fresh shrimp and cook just until they turn pink and opaque, about 5 minutes. Adjust seasoning to taste before serving.