Tender cream soup with shrimps and spinach

Ingredients

Cooking

Cut vegetables, fry onion and carrot on a heated frying pan.
Put potato, onion and carrot into a saucepan with boiling water, and boil the vegetables for 15 minutes. Then add polenta and cook all ingredients together for another 5 minutes.
Grind this mixture using a blender, then pour coconut cream, warm up the soup, add salt, pepper and stir.
Cut asparagus and fry it for 1 minute, add spinach, season with salt and pepper, add shrimps and cook for another minute.
Ladle the soup into the serving plates, add shrimps, asparagus, spinach and corn and sprinkle with microgreens.
Recommendation: A soup with such ingredients can be cooked without a blender, the vegetable can be diced. Instead of coconut cream, use cream of animal origin (20%). Enjoy!

Try

Shrimp meat Original boiled IQF 250 g