For the soup, peel onion and garlic and dice finely. Peel, wash and roughly dice the carrots and celery. Peel ginger and grate finely.
Heat 2 tablespoons of oil in a large pot. Sauté the onion, garlic, carrots and celery for about 3 minutes. Deglaze with 750 ml water and orange juice, bring to the boil and stir in broth. Cover and simmer for about 20 minutes.
For the skewers, rinse the prawns and dab dry. Put 2 prawns on each wooden skewer to form a heart. Heat 1 tablespoon of oil in a frying pan. Fry the prawns for 1-2 minutes on each side. Season with salt and pepper. Take them out.
Whip cream until semi-stiff, add gin. Wash the chervil and pluck the leaves from the stems. Finely puree the soup. Season to taste with salt and pepper and pour into pre-heated soup bowls. Decorate with 1 blob of gin cream and chervil. Serve with 1 prawn skewer each.