John Myers
Asparagus Soup with Prawns in White Wine Sauce
The perfect asparagus soup with prawns in white wine sauce recipe with a picture and simple step-by-step instructions.
- 750 g Asparagus white
- 750 ml Poultry stock light
- 350 ml Cream 30% fat
- 350 g Creme fraiche Cheese
- 6 cl White wine
- 80 g Cold butter cubes
- 1 pinch Sugar
- Salt
- 350 g Shrimp
- Peel the asparagus and cut off the woody ends. Bring the poultry stock to a boil and then insert the asparagus and cook until it is firm to the bite.
- Cut off the tips of the asparagus and set aside as an insert. Then stir the cream into the stock and simmer for 8 minutes. Now chop up the remaining asparagus and finely puree together with the stock in an electric mixer.
- In the next step, pass the pureed asparagus through a sieve and put it back on the stove, bring to the boil and add the creme fraiche and the wine. Fold in the cold butter over a mild heat until it throws lightly.
- Now the prawns are briefly fried in butter in the pan and seasoned with salt and pepper.
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