Fresh spinach soup, grilled shrimp and burrata

The winter version of the traditional Nordic bistro salad? Here it is! A delicious soup of fresh spinach, burrata and small grilled shrimp! A comforting delight!

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In a saucepan, brown your previously washed spinach leaves (possibly removing the stem for those who find it inconvenient) with a little olive oil, garlic and a little water. When the spinach has reduced, add water to cover the leaves and a stock cube.

In a pan nearby, heat olive oil over high heat with a little garlic and Espelette pepper, pepper and salt. If you want the shrimp to be a little breaded, you can roll them in flour just before. Brown the shrimp for a few minutes depending on how cooked you want them.

Mix your spinach soup with a little cream and pour it into a bowl. Place about half a burrata per bowl/person, and finally add a few shrimps.

Enjoy! It's also very healthy! Cook with healthy kitchen utensils too, made in Europe, available on Amphitria !