1 lemon
275 g vegetable broth
175 g heavy cream
3 bay leaves, fresh
1/2 tb olive oil
1 handful shrimp, ready-to-eat
1 small red chili, slightly slit lengthwise
1-2 tb lemon syrup (homemade)
salt & pepper
Using a zester, remove the lemon rind. Mix half of it with shrimp, set aside.
Cut the lemon in half. Place, cut-side down, in a hot sauce pan and cook until golden and warm. Squeeze the juice from the lemon and pour into the pan. Add broth, heavy cream and bay leaves. Bring to a boil, reduce heat and let slightly simmer for about 15 minutes.
In a small skillet, heat the olive oil. Add shrimp and chili, stir-fry for a short while, then put the shrimp to the edge of the pan. Add the syrup, cook to froth, then toss to coat the shrimp. Remove chili, season to taste.
Remove bay leaves from the soup, season to taste. Froth up with an immersion blender. Serve with shrimp, decorated with the remaining lemon rind.