Cheese cream soup with garlic shrimp from Hochland. This cheese soup is very easy to cook, and the taste is something unusual (for me, of course). If you like fish and seafood, you should like this delicate and flavorful soup. It is best to apply this soup garlic croutons.
Clean the shrimp from the shell, cut in half along, remove the dark intestinal vein. Salt shrimps, pepper, add minced garlic and thyme leaves, leave to marinate while preparing everything else.
Peel and finely chop the onions and potatoes. In a saucepan with a thick bottom, melt 1 tablespoon of oil, put the onion, salt and fry for 5 minutes.
Add the potatoes, fry for another 5 minutes. Sprinkle with paprika, stir and pour the milk. Bring to the boil and simmer until the potatoes are tender, about 15 minutes. Whisk immersion blender until smooth.
Add cheese, stir until dissolved, salt and pepper, remove from heat and cover.
Melt the remaining 2 tablespoons of butter in a small skillet and place the prawns with garlic and thyme. Fry until red, about 3 minutes.
Pour the soup on plates, each put the shrimp together with the oil in which they were fried.