Wild garlic soup with prawns and puff pastry butterflies
- 2 slices (45 g each) frozen puff pastry span>
- 250 g whipped cream
- 8 Shrimp in shell (without head; approx. 280 g)
- 2 ( approx. 80 g) Spring onions
- 60 g Butter or margarine
- 40 g span> flour
- 3 / 4 l vegetable broth (instant)
- 1-2 Bund span> Wild garlic
- Salt
- Pepper
- flour
- baking paper
40 minutes
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- 1.
- Let the puff pastry slices thaw at room temperature. Place the slices on a lightly floured work surface and cut out butterflies. Place on a baking sheet lined with baking paper and spread thinly with cream. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for 8-10 minutes until golden brown. Let cool down. Peel the prawns except for the tail fin and remove the intestines. Wash the prawns and pat dry. Clean and wash the spring onions and cut into fine rings. Heat 40 g fat and sauté the spring onions in it. Dust with flour, sauté briefly and pour in the stock while stirring. Bring to the boil and simmer covered for approx. 5 minutes. Stirring occasionally. In the meantime, wash the wild garlic, pat dry andcut into stripes. Add 200 g whipped cream and wild garlic, except for something to sprinkle, into the soup and puree. Season the soup with salt and pepper. Heat 20 g fat in a pan and fry the prawns for 2-3 minutes while turning. Season with salt and pepper. Arrange the soup in deep plates and distribute the remaining cream into the soups. Stir briefly once and add the prawns to the soup. Sprinkle with the rest of the wild garlic. Serve garnished with the butterflies
- 2.
- Wait approx. 20 minutes
1 Person approx.:
- 520 kcal
- 2180 kJ
- 17 g protein
- 40 g fat
- 21 g carbohydrates
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