Wild garlic soup with prawns

Name: Wild garlic soup with prawns
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 8 raw shrimps (approx. 125 g, without head and shell; fresh or frozen); 1 Onion; 3 tablespoons (30 g) Butter or margarine; 2 (30 g) slightly heaped tbsp. flour; 2-3 TEASPOONS Vegetable broth; 1 collar (approx. 75 g) Wild garlic; 150-200 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

8 raw shrimps (approx. 125 g, without head and shell; fresh or frozen)
1 Onion
3 tablespoons (30 g) Butter or margarine
2 (30 g) slightly heaped tbsp. flour
2-3 TEASPOONS Vegetable broth
1 collar (approx. 75 g) Wild garlic
150-200 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Defrost the prawns if necessary. Carve lengthwise on the back and remove the dark gut. Rinse shrimps briefly and pat dry
2
Peel and chop the onion. Fry in 2 tablespoons of fat. Dust with flour and sauté briefly. Stir in a good 3/4 l water and stock, bring to the boil. Simmer for about 5 minutes.
3
Wash the wild garlic and cut into strips except for the hard stalks. Add wild garlic, except for 1 tbsp. and half the cream to the soup. Puree everything finely. Season to taste
4
Fry prawns in 1 tbsp. hot fat for 2-3 minutes, season. Beat the rest of the cream until half stiff. Serve the soup with cream, prawns and the rest of the wild garlic