Cheese cream soup with garlic shrimp from Hochland. This cheese soup is very easy to prepare, and the taste is something unusual (for me, of course). If you like fish and seafood, you should like this delicate and fragrant soup. It is best to serve garlic croutons with this soup.
Peel the shrimp from the shell, cut it in half lengthwise, remove the dark intestinal vein. Season the shrimp with salt and pepper, add chopped garlic and thyme leaves, leave to marinate while everything else is being prepared.
Peel and finely chop the onion 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 and fry for another 5 minutes. Sprinkle with paprika, stir and pour in the milk. Bring to a boil and simmer until the potatoes are tender, about 15 minutes. Whisk with an immersion blender until smooth.
Add the cheese, stir until completely dissolved, season with salt and pepper, remove from heat and cover.
Melt the remaining 2 tablespoons of butter in a small frying pan and put the shrimp with garlic and thyme. Fry until golden brown, about 3 minutes.
Pour the soup on plates, put the shrimp in each along with the oil in which they were fried.