Scampi and fennel soup in a jar with citrus yogurt

Ingredients for 4 servings:

• 16 scampi
• 1 bulb(s) of fennel
• 1 bunch of basil
• 2 garlic cloves
• 1 lemon(s), untreated
• 1 orange(s), untreated
• 400 ml water
• 50 ml pastis
• Sea salt
• 400 g yogurt
• 1 lemon(s), untreated
• 1 orange(s), untreated
• 1 lime(s), untreated
• 2 garlic cloves
• 4 tbsp olive oil
• Salt
• turmeric
• Sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

unusual aromatic soup variation, can be prepared well

4 twist-off jars (500 ml) Place the yogurt in a cloth, hang up, and leave to drain in the refrigerator overnight. The next day, tear the lemon, orange, and lime zests into strips, and squeeze the lime juice. Peel and finely chop the garlic. Mix all ingredients with the drained yogurt and season to taste. Empty the citrus yogurt into small bowls. Peel and devein the scampi. Finely chop the garlic cloves, tear the lemon and orange zests into strips, and squeeze out the juice. Mix everything together and marinate the scampi in the refrigerator for at least 4 hours. Wash the fennel and slice it very thinly. Pick the basil leaves. Place a layer of fennel in the jars, then add a layer of basil. Then place four marinated scampi in each jar and finish with fennel and basil. Sprinkle with sea salt. Fill a large pot with water, enough to fill the jars halfway. Heat the water. Bring the water and pastis to a boil, then pour over the jars and immediately seal the lids. Place the jars in the boiling water and cover the pot. Boil for 5 minutes, then remove and let stand for another 3 minutes. Serve the “soup” in the sealed jar with the citrus yogurt.