Kohlrabi cream soup with devil prawns

Name: Kohlrabi cream soup with devil prawns
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 200 g raw prawns; 1-2 TEASPOONS Chipotle-Tabasco; 7-10 Tbsp Sweet peppers; 3-4 Tbsp Olive oil; 3 (approx. 750 g) large kohlrabi with green; 1 (approx. 100 g) Potato; 1 small onion; 1 TABLESPOON Butter; 100 ml dry white wine; 2 TEASPOONS Vegetable broth (instant); 100 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

200 g raw prawns
1-2 TEASPOONS Chipotle-Tabasco
7-10 Tbsp Sweet peppers
3-4 Tbsp Olive oil
3 (approx. 750 g) large kohlrabi with green
1 (approx. 100 g) Potato
1 small onion
1 TABLESPOON Butter
100 ml dry white wine
2 TEASPOONS Vegetable broth (instant)
100 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Defrost the prawns if necessary. For the devil's marinade, mix Tabasco, 1 tablespoon paprika and 3-4 tablespoons of oil. Rinse shrimps, dab dry and marinate in the marinade for at least 30 minutes.
2
Meanwhile clean the kohlrabi and put the tender inner leaves aside for garnishing. Peel, wash and chop the kohlrabi and potatoes. Peel and chop the onion. Heat butter in a large pot.
3
Sauté the kohlrabi, potato and onion. Deglaze with wine and 400 ml water. Bring to the boil, stir in broth and simmer covered for about 15 minutes.
4
Add cream and puree the soup with a hand blender. Season to taste with salt and pepper.
5
Heat a pan without fat. Fry the prawns in it over medium heat while turning for 2-3 minutes. Season with salt. Serve the soup, add the prawns and small plucked kohlrabi leaves.