Saffron asparagus soup with prawns
easy
30 mins
30 mins
Ingredients
- 2 small onions
- 750 g green asparagus
- 100 g Potatoes
- 1/2 Pot of chervil
- 1 TABLESPOON Butter
- 400-500 ml Vegetable broth
- 300 ml Milk
- 200 g Whipped cream
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 pinch Saffron threads
- 8 (à 25 g; without head, in shell) raw prawns
- 1 TABLESPOON Oil
- 7-10 Tbsp Lemon juice
Directions
- 1
Onions peel and roughly chop. Cut the woody ends off the asparagus. Cut 4 stems diagonally into slices, halve the asparagus head lengthwise. Cut the remaining asparagus into pieces. Peel and chop the potatoes. Wash the chervil, shake dry and put 4 stems aside for garnishing. Chop the remaining chervil coarsely
- 2
Melt butter in a pot. Sauté the onions and potatoes in it for about 1 minute, then deglaze with stock, milk and cream. Season soup with salt, pepper and a little saffron and simmer covered for about 10 minutes. Add the asparagus pieces and simmer again for about 8 minutes until the asparagus is soft
- 3
Peel the shrimps, except for the tail fin, and remove the intestines. Wash the shrimps and dab them dry. Heat the oil in a pan. Fry the prawns, asparagus slices and heads for 3-4 minutes while turning and season with salt and pepper
- 4
Puree the soup and season again with salt, pepper and possibly some lemon juice. Arrange the soup, asparagus and prawns in bowls and garnish with the remaining chervil
Nutrition Facts
350 kcal
14 g
24 g
17 g
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