Summary

Ingredients

• 4 scampi, prepared ready to roast

For the marinade:

• 50 ml olive oil
• 1 garlic clove (s), pressed through
• some herbs, chopped (e.g. basil, parsley, thyme)

For the soup:

• 50 g butter
• 350 g paprika (s), yellow, or red and reen halved, cut into small pieces
• 25 g sprin onion (s), cut into rins
• 750 ml chicken broth
• 1 clove garlic, finely chopped
• 0.25 ¼ chilli pepper (s), finely chopped
• 1 pinch (s) sugar
• 250 ml whipped cream
• salt and pepper

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Instructions

1. Mix the ingredients for the marinade together and marinate the scampi in it for at least an hour. When the soup is ready, quickly fry pink in a pan in the oil of the marinade.
2. For the soup, heat the butter and add the other ingredients, except for the whipped cream and simmer until the pepper pieces are quite soft, pour in the cream and simmer for another 10 minutes. Then puree the soup and season with salt, pepper and sugar.
3. Put the scampi on wooden skewers, pour the soup into glasses and place the skewers over the glasses.