Summary

Ingredients

• 0.5 ½ onion (s)
• 1 tablespoon olive oil
• 1 head garlic, young
• milk
• 0.4 liter poultry stock
• 1 slice / n ciabatta, thick
• 0.5 ½ cream
• 1 handful prawns
• 2 tablespoon butter
• Salt and pepper, whiter
• Herbs, some leaves (red perilla)
• 3 tablespoon water, ice cold
• 1 tablespoon rice flour
• oil

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Instructions

1. Finely chop the onion and garlic and sweat in the oil until translucent. Add 1 glass of milk and the stock, bring to the boil once. Soak the bread in a little milk and add to the soup and puree. Add the cream, bring to the boil once, season with salt and pepper and then just keep it hot. Mix in the air well with the stick before serving.
2. Froth the butter and heat up to the nut butter. Peel the prawns, devein and toss them briefly in the butter, pepper and salt.
3. Mix the rice flour with the ice water, pull the perilla leaves through and fry for seconds (!) In oil that is not too hot - drain on paper towels.
4. Mix up the soup and place in preheated plates, insert the prawns and decorate with the fried leaves.