Cream Of Asparagus Soup with Prawns
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 30 mins |
| Total Time | 55 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g asparaus (broken asparaus)
- 1 liter water
- salt and pepper
- sugar
- 100 g peas, frozen
- 30 g butter
- 2 tablespoon flour
- 80 g shrimp (s), frozen
- 1 tablespoon oil
- some chili powder
- 1 tablespoon sherry (cream sherry)
- 100 ml whipped cream
- 2 egg yolks
- 2 lemon (s), untreated, sliced
Print Recipe
Pin Recipe Instructions
- Wash and peel the asparagus and cut off the woody ends. Save in a bowl with water and lemon wedges until cooked.
- Bring the peel and ends to the boil with 1 liter of water and lemon. Add salt and sugar and simmer for 10 minutes. Cut the asparagus into small pieces. Lift out the asparagus peels and ends.
- Now bring the asparagus water to the boil. Cook the asparagus in it for 12 minutes. Cook the peas for approx. 5 minutes, then remove them.
- Heat the butter in a saucepan and sweat the flour in it. Deglaze with the asparagus water while stirring. Bring to the boil and simmer for approx. 5 minutes.
- Fry the prawns in the hot oil for approx. 2 minutes. Season with salt and chilli.
- Season the soup with salt, pepper and sherry to taste. Add vegetables, heat. Remove the pot from the stove. Whisk the cream and egg yolks together. Mix with some soup first, then stir back into the soup. No more cooking. Serve hot and arrange the prawns on top.
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