Octopussy soup
easy
25 mins
25 mins
Ingredients
- 10 frozen squid tubes (à approx. 20 g)
- 1 collar (approx. 200 g) Spring onions
- 16 prawns ready to cook, with tail (à approx. 25 g)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 TABLESPOONS Oil
- 3 packages (50 g each) Lobster Soup Paste
- 2 (125 g each) Mug Creme Légere
- 2-3 TABLESPOONS Lemon juice
- 7-10 Tbsp Chives
- 8 (approx. 15 cm) wooden skewers
Directions
- 1
Rinse squid tubes under cold water and defrost. Clean and wash spring onions and cut them into pieces about 1 cm long. Wash the squid and prawns, dab dry. Cut squid into rings. Put 8 prawns, half of the squid rings and about 16 pieces of spring onions on skewers.
- 2
Season with salt and pepper and chill. Heat 1 tablespoon of oil in a pan. Fry the rest of the seafood and spring onions for about 5 minutes while turning. Remove. Bring 1.2 litres of water to the boil and dissolve the lobster paste in it. Stir in crème fraiche and bring to the boil. Season to taste with lemon juice, salt and pepper and add the fried seafood. Heat 1 tablespoon of oil in a frying pan. Fry the skewers for about 5 minutes while turning.
- 3
Bring 1.2 litres of water to the boil and dissolve the lobster paste in it. Stir in crème fraiche and bring to the boil. Season to taste with lemon juice, salt and pepper and add the fried seafood. Heat 1 tablespoon of oil in a frying pan. Fry the skewers for about 5 minutes while turning. Pour soup into glasses, add skewers and garnish with chives
Nutrition Facts
260 kcal
10 g
18 g
16 g
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