1. Heat 2 tablespoons of olive oil and add leek and potatoes.
  2. Braise 3-4 min.
  3. Add the stock and cook for 15 minutes on low heat.
  4. Peel shrimps in the meantime. Grate yellow peel of lemon thinly and squeeze out fruit.
  5. Heat 1 tablespoon of olive oil in a frying pan and add shrimps.
  6. Sprinkle some lemon juice over it and add some salt and freshly ground pepper.
  7. Braise shrimps on medium high heat in 3-5 minutes pink and opaque.
  8. Puree stock with hand blender and season with a few drops of lemon juice and some salt and freshly ground pepper.
  9. Spoon the potato leek soup into wide bowls and put shrimps in the middle.
  10. Sprinkle with lemon zest and grated cheese.


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