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  • Shrimp soup
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    By Andreas Viestad

    Shrimp soup

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    Servings: 4


    • 1

      In a pot, sauté the onion and the garlic in the oil over a medium heat, until soft.

    • 2

      Add the bay leaves, pepper and the shrimp shells. Leave to simmer for 15 minutes then strain.

    • 3

      Add the carrot, fennel and ginger to the stock, bring to the boil and leave to simmer for a few minutes until the vegetables are tender.

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