Green asparagus cream soup with prawns

Name: Green asparagus cream soup with prawns
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 12 raw organic shrimps (à 25 g; without head, with shell; fresh or frozen); 200 g Potatoes; 1⁄2 l Milk; 1 kg green asparagus; 7-10 Tbsp salt, pepper; 2 TABLESPOONS Oil; 3-4 Stem(s) Chervil; 200 g Whipped cream; 1-2 TEASPOONS Lemon juice

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

12 raw organic shrimps (à 25 g; without head, with shell; fresh or frozen)
200 g Potatoes
1⁄2 l Milk
1 kg green asparagus
7-10 Tbsp salt, pepper
2 TABLESPOONS Oil
3-4 Stem(s) Chervil
200 g Whipped cream
1-2 TEASPOONS Lemon juice

Directions

1
Defrost frozen shrimp. Peel, wash and chop the potatoes. Boil potatoes, 200 ml water and milk. Simmer covered for about 10 minutes.
2
Wash the asparagus and cut off the woody ends generously. Cut 6 stems diagonally into thin slices. Cut the remaining asparagus into pieces. Add the asparagus pieces to the potatoes and continue cooking for about 10 minutes.
3
Season with salt and pepper.
4
In the meantime peel the shrimps, possibly down to the tail fin, and remove the dark intestine. Wash the shrimps and dab them dry. Heat oil in a pan. Fry the rest of the asparagus for 2 minutes. Add the prawns and fry everything for 2-3 minutes.
5
Season with salt and pepper.
6
Wash the chervil, shake dry, chop coarsely. Puree the soup finely. Stir in cream. Season to taste with salt, pepper and lemon juice. Serve the soup with asparagus, prawns and chervil.