Summary

Ingredients

• 16 prawn (s), raw with head and shell
• 1 carrot (s), diced
• 2 sticks celery, diced, 315;3 cm
• 1 shallot (s), finely chopped
• 1 clove (s) garlic, roughly chopped
• 4 tablespoon olive oil
• 4 tablespoon cognac
• 150 ml white wine
• 1 sprig thyme
• 2 sprigs tarragon, the leaves cut into small pieces
• 1 can tomato (s), sieved
• 500 ml stock (lobster)
• 1 teaspoon peppercorns
• 1 star anise
• 1 bay leaf
• 150 g cauliflower or broccoli, cut into small florets to taste
• 0.5 piece ½ (s) hot peppers, roughly chopped
• 2 tablespoon double cream
• 6 tablespoon heavy cream, whipped until stiff
• Salt (fleur de sel)
• salt

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Instructions

1. Peel the prawns, remove the intestines, wash, dry, set aside in a cool place.
2. Wash the shells and heads in a sieve, let them dry and roast them with the carrots, celery, shallot and garlic in 2 tablespoons of olive oil for 10 minutes, turning frequently. Deglaze with cognac and white wine, allow to reduce. Add the tomatoes, pour on the lobster stock. Add thyme, bay leaves, peppercorns and star anise and simmer gently for 20 minutes. Then pass the soup through a sieve, squeeze out all residues well, mix in the double cream and season with salt.
3. Blanch the cauliflower for 4-5 minutes or broccoli for 2 minutes, quench and set aside.
4. Now fry the prawns in the remaining olive oil for 1 minute on each side, season with fleur de sel and then add the cauliflower or broccoli and fry with the pepper for another 1-2 minutes.
5. In the meantime, heat the soup well, season to taste again, fold in the cream and froth up well with the hand blender. Remove the peppers and divide the cauliflower or broccoli with the prawns on 4 soup plates and pour on the hot soup. Pour the tarragon on top and serve.