John Myers
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Carrot Cappuccino with Prawn Skewer
The perfect carrot cappuccino with prawn skewer recipe with a picture and simple step-by-step instructions.
Carrot cappuccino
- 750 g Carrots
- 200 g Potatoes
- 10 g Ginger
- 3 Shallots
- 2 tbsp Olive oil
- Salt
- Pepper from the grinder
- Chilli from the mill
- 1,25 l Chicken broth
- 150 ml Cream or long-life milk
Shrimp skewer
- 18 Shrimp
- 3 Garlic cloves
- 1 Chilli pepper
- 4 tbsp Olive oil
- 6 Wooden skewers
- For the cappuccino, peel the carrots, potatoes, ginger and shallots, cut into slices and sauté in hot oil. Pour broth over everything. Cover and simmer the soup over medium heat for approx. 30 minutes, then puree finely. If too much liquid has boiled off, stir in a little hot water. Season the soup with salt, pepper and chilli to taste.
- Mix the cream with the hand blender until frothy. Hold the pot at a slight angle. This creates a better foam. If you prefer UHT milk, heat it up briefly, but don’t boil it.
- In the meantime, peel the garlic for the skewers, chop them finely and mix together with the finely chopped chilli pepper and the olive oil. Put 3 prawns on each skewer. Marinate for about 20 minutes. Heat a little oil in the pan, fry the skewers over medium heat for 2-3 minutes on both sides.
- Pour carrot soup into small cups or glasses. Skim off the cream and spread on top. Grind some chilli over it. Serve the prawn skewer.
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