John Myers
Basil Parmesan Soup with Wild-caught Shrimp
The perfect basil parmesan soup with wild-caught shrimp recipe with a picture and simple step-by-step instructions.
- 12 Pc. Fresh big prawns
- 1,5 kg Onions
- 3 Pc. Garlic cloves
- 6 tbsp Oil
- 1,5 tbsp Flour
- 1,125 l Vegetable broth
- 300 ml Cream
- 110 g Parmesan
- 3 tsp Estragon mustard
- 3 Bd Basil
- 1 Pr Salt
- 1 Pr Pepper
- 1 Pr Nutmeg
- At the beginning, wash, peel and devein the prawns. Soak the prawns in garlic, olive oil and lemon for a few hours, preferably overnight.
- For the soup, first peel and finely chop the onions and garlic. Then heat some olive oil and sauté onions and garlic in it. Then add flour and sauté briefly.
- While stirring with a whisk, pour in the broth and cream and simmer the soup for about 10 minutes.
- Grate the Parmesan and mix it with the mustard into the soup. Season to taste with salt, pepper and nutmeg
- Pluck the basil leaves (put some aside for decoration), add to the soup and puree finely with a hand blender.
- While the soup is steeping, fry the prawns in a little olive oil. Now distribute the soup on the plates and decorate with basil leaves and Parmesan if you like. Place the prawns on top.
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