Summary

Ingredients

• 0.5 ½ bunch spring onion (s)
• 40 g butter or mararine
• 40 grams flour
• 1 liter vegetable stock
• 2 bunch wild garlic
• 250 ml cream
• salt and pepper
• Shrimp (s) (amount as desired)
• 20 g arlic butter

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Instructions

1. Cut the spring onions into thin rings. Heat the fat and sauté the spring onions in it. Dust with flour, sauté briefly and add the vegetable stock. Bring to the boil and simmer covered for approx. 5 minutes. Stirring occasionally.
2. Wash the wild garlic, shake dry and cut into strips (remove some of it and chop finely). Add 200 ml cream and the wild garlic cut into strips to the soup. Puree the soup with a magic wand. Season to taste with salt and pepper.
3. Heat the garlic butter in a pan, fry the prawns briefly until they are pink and season.
4. Whip 50 g cream until stiff.
5. Distribute the soup in soup bowls. Add the prawns to the soup, add a tablespoon of cream to each and sprinkle with a little chopped wild garlic.