Tomato Soup with Garlic and Prawns
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 12 tomato (s), ripe
- 12 cloves garlic
- 24 King Prawns, TK
- 200 ml vegetable stock
- 1 teaspoon sea salt (Fleur de Sel)
- 2 pinches cayenne pepper
- 4 pinches sugar
- 0.25 teaspoon ¼ honey
- olive oil
- butter
- Sea salt (Fleur de Sel)
- Basil, fresh
Print Recipe
Pin Recipe Instructions
- Peel, halve, core and roughly chop the tomatoes. Chop four cloves of garlic and fry in olive oil until translucent, add the tomatoes. Cook tomatoes over low heat until soft (do not reduce).
- Puree the tomatoes with the hand blender. Add the broth, possibly pour it through a sieve so that the vegetables are separated from the soup. Season the soup with salt, sugar and honey and season with the cayenne pepper. Keep the soup warm.
- Wash the king prawns and cut the remaining garlic cloves into thick slices. Melt the butter in a pan and fry the king prawns on both sides for about 2 minutes. Finally fry the garlic briefly. Set the pan aside and sprinkle the king prawns with the salt.
- Place the tomato soup on preheated plates, add a few king prawns and a few slices of garlic to the soup on each plate and sprinkle with the chopped basil.
- Baguette or ciabatta with herb butter tastes good with it.
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