Cream of asparagus soup with prawns

Name: Cream of asparagus soup with prawns
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 750 g white asparagus (e.g. broken asparagus); 2 untreated lemon slices; 7-10 Tbsp salt, some sugar, pepper; 100 g Sweet peas; 7-10 Tbsp or frozen peas; 30 g butter/margarine; 2 tablespoons (approx. 30 g) Flour; 4 (approx. 100 g; with skin, without head) raw prawns; 1 TABLESPOON oil, some chili powder; 1-2 TABLESPOONS france. wine aperitif (e.g. Noilly Prat); 100 ml Whipped cream; 2 Egg Yolk

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

750 g white asparagus (e.g. broken asparagus)
2 untreated lemon slices
7-10 Tbsp salt, some sugar, pepper
100 g Sweet peas
7-10 Tbsp or frozen peas
30 g butter/margarine
2 tablespoons (approx. 30 g) Flour
4 (approx. 100 g; with skin, without head) raw prawns
1 TABLESPOON oil, some chili powder
1-2 TABLESPOONS france. wine aperitif (e.g. Noilly Prat)
100 ml Whipped cream
2 Egg Yolk

Directions

1
Wash and peel the asparagus and cut off the woody ends. Boil the peel and ends with 1 l water and lemon. Add salt and sugar and simmer for about 10 minutes
2
Cut the asparagus into small pieces. Clean, wash and cut the mangetouts into strips. Lift out asparagus peel and ends. Boil up the asparagus water. Cook the asparagus for about 12 minutes. Add sugar snap peas and cook for approx. 2 (frozen peas approx. 5) minutes. Take out
3
Heat the fat in a saucepan. Sweat flour in it. Deglaze with asparagus water while stirring. Bring to the boil and simmer for about 5 minutes
4
Remove the shrimps from their shells, remove the intestines. Fry prawns in hot oil for about 2 minutes on each side. Season with salt and chili
5
Season soup with salt, pepper and possibly wine aperitif. Add vegetables, heat up. Pull the pot off the stove. Whisk cream and egg yolk. First mix with some soup, then stir back into the soup. Do not boil any more! Arrange prawns on top