Apple and Cress Soup with Prawns

Finely dice the onions and three of the garlic cloves. Then peel and roughly dice the potatoes and apples. Melt 2 tablespoons of butter in a saucepan and sauté the onions and garlic until translucent. Now add the apple and potato cubes and sauté until translucent. If necessary, add a little more butter and do not let it brown! Pour the chicken stock on top and simmer for 15 to 20 minutes until the potatoes and apples are soft. Now add the cream and puree everything finely so that no coarse pieces remain. Now season the soup with salt and pepper. Cut about 5 squares of the cress with kitchen scissors and stir into the soup. Save the remaining half a box of cress for garnish. Whip 100 ml cream until stiff and set aside until garnish.

If necessary, remove the shrimp from the shell and rinse with cold water. Then pat dry with some kitchen paper. Heat the olive oil in a pan and add the prawns and garlic to the pan. Fry each side for a minute and season with a little salt and pepper.

Distribute the soup on the plates and garnish with a tablespoon of cream in the middle. Then add 3 prawns to the soup and then sprinkle everything with a little fresh cress.