Cheese soup with shrimps
Would you like a soup impressing with its taste and beauty which will take only 20 minutes to cook? It will be colorful, tender and light. It won’t take much but all will be full and happy, while you will obtain a medal of the best cook in the world. But shshh! Let it look like you have been cooking it for 2 hours! It’s tastier this way
4-6
portions 
Ingredients:
- Potatoes – 2 pc;
- Carrots – 1 pc;
- Leek – 15 cm white part and 3 cm green part;
- Melted cheese – 400 g;
- Shrimps – 300 g;
- Dill – ½ bunch;
- Salt, spices for seafood, paprika, chili;
- Oil – 2 tbsp.
Step 1
Unfreeze shrimps in advance. If you couldn’t do it then pour shrimps with cold water, change it a few times within 3 minutes interval and pour off after 5 minutes again – now it’s ready. Put the saucepan with 1.5 l water on heat. Meanwhile, peel potatoes and cut into cubes. Put into boiled water. When it gets boiled again, low down the heat until the medium.
Step 2
Grate the carrot on a small grater.
Step 3
Heat the oil on a frying pan and put the carrots, low down the heat.
Step 4
Cut leek into rings.
Step 5
Put to the carrots and parboil for 3 minutes. Sprinkle with paprika (1/2 tea spoon) and a pinch of chili. Mix up and switch off.
Step 6
Put vegetables to the soup with potatoes. Cook together for 5 minutes.
Step 7
Then add all melted cheese mixing up with a spoon. Wait until it gets boiled, approximately for 3-5 minutes.
Step 8
Then add shrimps.
Step 9
Do not wait for a long time, throw finely chopped dill and a little of spices for fish and seafood. Mix up and switch off! Otherwise, the shrimps will be rubber.
Step 10
Serve immediately. All are asking for an additional portion...
Bon appetite!
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