Foam soup of fresh garlic with prawns and perilla – Tempura

Ingredients for 4 servings:

• ½ onion(s)
• 1 tbsp olive oil
• 1 bulb(s) garlic, young
• Milk
• 0.4 liters of chicken stock
• 1 slice(s) Ciabatta, thick
• ½ cream
• 1 handful of prawns
• 2 tbsp butter
• Salt and pepper, white
• herbs, some leaves (red perilla)
• 3 tbsp water, ice cold
• 1 tbsp rice flour
• oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Finely chop the onion and garlic and sauté in oil until translucent. Add 1 glass of milk and the stock, bring to a boil. Soak the bread in a little milk, add to the soup, and puree. Add the cream, bring to a boil, season with salt and pepper, and then keep hot. Before serving, blend well with a handheld mixer. Foam the butter and heat until it becomes nut butter. Peel and devein the prawns, and toss them briefly in the butter until warm, season with salt and pepper. Blend the rice flour with the ice water, add the perilla leaves, and deep-fry for a few seconds (!) in oil that is not too hot – drain on kitchen paper. Blend the soup and serve in warmed bowls. Add the prawns and garnish with the fried leaves.