Creamy potato soup with shrimps and krill meat

Remember krill? Do you remember krill as we do? When shop windows were filled with some mysterious canned food like cucumaria in oil, smelt in tomato sauce, and notothenia in its own juice, there were small jars of krill meat among them. You open it - inside is a pretty pink mass, a bit like a pate, only coarsely chopped. In fact, krill are tiny crustaceans, distant relatives of shrimp, cheap and angry. The soup with them turns out to be very refined and easy to perform. And looks great on the table.

Ingredients

• 1.5 l milk
• 500 g potatoes
• 2 cans (125 g each) krill meat
• 200 g peeled boiled shrimp
• 2 medium white onions
• small bunch of green onions
• 250 ml heavy cream
• 50 g butter
• Cayenne pepper
• salt, freshly ground white pepper

Directions

1. Cut potatoes into small cubes, onions into thin rings. Heat the butter in a saucepan with a thick bottom, add the onion and fry over low heat, stirring occasionally, for 5-7 minutes. Add the potatoes, fry for another 2 minutes, pour in enough milk to cover the potatoes, bring to a boil, cook for 15 minutes. Add krill meat.
2. Use a blender to puree the soup while adding warm milk to create a light creamy consistency.
3. Add cream to the soup, beat with a blender. Season with salt and cayenne pepper to taste.
4. Heat the shrimp in a steam bath or in a water bath. Chop the green onion quite finely. Serve the soup in warmed bowls, sprinkle with onions and white pepper, and place the shrimp in the center.