Kohlrabic cream soup with devil prawns

Name: Kohlrabic cream soup with devil prawns
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 200 g frozen raw shrimps (approx. 10 g each; without head, in shell); 3-4 Tbsp Chipotle pepper sauce; 7-10 Tbsp Sweet peppers; 3 TABLESPOONS Olive oil; 1 (approx. 300 g) Kohlrabi with green; 1 small onion; 1 TABLESPOON Butter or margarine; 100 ml dry white wine; 200 ml Vegetable broth; 100 g Potatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp freshly grated nutmeg; 60 g Whipped cream

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

200 g frozen raw shrimps (approx. 10 g each; without head, in shell)
3-4 Tbsp Chipotle pepper sauce
7-10 Tbsp Sweet peppers
3 TABLESPOONS Olive oil
1 (approx. 300 g) Kohlrabi with green
1 small onion
1 TABLESPOON Butter or margarine
100 ml dry white wine
200 ml Vegetable broth
100 g Potatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp freshly grated nutmeg
60 g Whipped cream

Directions

1
Defrost the shrimps at room temperature, clean and wash them. Mix pepper sauce, 1 tablespoon paprika and 2 tablespoons of oil. Marinate the prawns with it
2
In the meantime clean the kohlrabi. Put some small leaves aside for garnishing. Leaves to garnish, peel, wash and chop. Peel and chop the onion. Melt the fat in a pot. Fry onion and kohlrabi briefly. Deglaze with white wine, add stock and 1/4 litre water. Peel, wash and dice the potatoes, add to the soup, bring to the boil and simmer for about 15 minutes.
3
Finely puree the soup with a blender. Season to taste with salt, pepper and nutmeg. Heat 1 tablespoon of oil in a frying pan and fry the prawns in it over medium heat for about 4 minutes while turning. Season with salt
4
Refine soup with cream. Arrange soup and prawns and garnish with remaining kohlrabi leaves