Celery Dreams with Tiger Prawns

Ingredients for 5 servings:

• 150 g celeriac
• 400 g carrot(s)
• 1 leek(s)
• 2 m.-sized onion(s)
• 2 garlic cloves
• 1 bay leaf, possibly 2
• 1 tsp juniper berries
• 8 sprigs of parsley
• some olive oil or butter
• 2 ½ liters of water, hot
• 2 celeriac, possibly 3
• 1 m.-sized onion(s)
• some olive oil or butter
• salt and pepper
• nutmeg
• 100 ml cream
• 5 tiger prawns
• 2 garlic cloves
• some olive oil or butter
• some mint

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 2 hours; Total time approx. 3 hours

from the show “The Perfect Dinner” on VOX from 19.11.2020

For the stock, wash the carrots and leeks thoroughly. Then peel the onions, celeriac, and garlic. Cut everything into rings or medium-sized pieces. Crush the garlic with a broad knife or a spoon. Sauté the ingredients in a saucepan with a little olive oil or butter over medium heat until the onions are translucent. This takes about 4-5 minutes. Pour in 2.5 liters of hot water and bring to a boil with the vegetables. Reduce the heat and simmer everything on low for about an hour. Add the bay leaves, juniper berries, parsley stalks, and spices to the pan and simmer the soup again for about 30 minutes at low heat. When the stock is ready, strain it through a fine sieve or a cotton cloth. Wash the celeriac for the soup and then cut it into medium-sized cubes. Dice the onion in the same way. Place the vegetables in a saucepan and sauté as you would with the stock. Then pour in the stock and simmer the celery over low heat until softened. Finally, puree the soup until creamy. Season the finished soup with salt, pepper, nutmeg, and cream. Sauté the tiger prawns with the chopped garlic and mint in a little olive oil or butter. Laura prepared this recipe as a starter on Thursday, November 19, 2020, during the Munich telethon week of the show “The Perfect Dinner” – Day 4.