Wild garlic soup with prawns and puff pastry butterflies

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Defrost puff pastry slices at room temperature. Place slices on a lightly floured work surface and cut out butterflies. Place on a baking tray lined with baking paper and spread a thin layer of cream. Bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8-10 minutes until golden brown. Let them cool down. Peel prawns, except for the tail fin, and remove the intestines.

2. 2

   Wash shrimps and pat dry. Clean and wash spring onions and cut into fine rings. Heat 40 g fat and sauté the spring onions in it. Dust with flour, sweat briefly and pour on the stock while stirring. Bring to the boil, cover and simmer for about 5 minutes. Stir from time to time. In the meantime wash the wild garlic, dab dry and cut into strips. Add 200 g whipped cream and wild garlic, except for a little bit for sprinkling, to the soup and puree. Season soup with salt and pepper. Heat 20 g fat in a frying pan and fry the prawns for 2-3 minutes while turning. Season with salt and pepper. Arrange the soup in deep plates and spread the remaining cream in the soup.

3. 3

   Add 200 g whipped cream and wild garlic, except for a little bit for sprinkling, to the soup and puree. Season soup with salt and pepper. Heat 20 g fat in a frying pan and fry the prawns for 2-3 minutes while turning. Season with salt and pepper. Arrange the soup in deep plates and spread the remaining cream in the soup. Stir once briefly and add the prawns to the soup. Sprinkle with remaining wild garlic. Serve garnished with the butterflies

4. 4

   Waiting time approx. 20 minutes

Nutrition Facts

KCAL
520 kcal

CARBS
21 g

FATS
40 g

PROTEINS
17 g