Soupe de fruits de mer Manhattan

60 g butter
3 slices smoked ham
2 onions
3 garlic cloves
2 celery sticks
3 potatoes
1 l fish or chicken stock
3 tbsp. fresh thyme
12 king prawns
425 g canned chopped tomatoes
375 g fish fillet
2 tbsp chopped parsley
lemon rind for serving

Melt the butter in a large saucepan, add chopped ham, onions, garlic and sliced celery. Fry a bit constantly stirring. Add peeled and sliced potatoes, pour in the stock and add thyme. Boil on medium heat for about 15 min. Then add tomatoes, prawns, fish and cook for another 5-10 minutes. Season to taste and add parsley. Decorate with lemon rind.

Watercress soup

1 bag of watercress
5-6 medium size potatoes
1 onion
25 g of butter
500-600ml of stock
bread sticks, dry-cured ham and pistachio nuts to serve

Melt butter in a saucepan, sauté chopped onion. Add cubed potatoes and fry a bit. Pour hot stock over it and cook until potatoes are almost tender. Then add washed watercress and cook for another 5 minutes or so. Take the saucepan away from the heat and let it cool a little bit. In the meantime wrap slices of ham around bread sticks and cook in the oven until the ham is crisp. Chop pistachio kernels to sprinkle on the top. Blend the soup until smooth, heat once again, serve with bread sticks and pistachios.