Creamy asparagus and coconut soup with shrimp skewers

Ingredients for 4 servings:

• 500 g asparagus
• some butter
• 1 liter of water
• 40 g butter
• 30 g flour
• 1 can coconut milk
• e.g. lemon juice
• e.g. salt and pepper
• n. B. Nutmeg
• 200 g prawn(s), pre-cooked
• e.g. rapeseed oil for frying
• n. B. Thyme
• n. B. Pfeffer
• 2 tbsp honey
• n. B. chives for sprinkling

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Vegetarian version with halloumi skewers possible

First, peel the asparagus, cut it into pieces, and boil it in water with a little butter for 10 to 15 minutes, until the pieces are soft but not mushy. Then skim the asparagus with a slotted spoon, or drain the water and collect it in another container. Make a roux with the butter and flour and deglaze it with the reserved asparagus water. Bring to a boil, add the coconut milk, and season with lemon juice, salt, pepper, and nutmeg. Now prepare the skewers. To do this, fry the prawns in rapeseed oil on both sides, sprinkle with thyme and pepper, and then caramelize them in the honey. The prawns are ready to skewer when they are a nice golden brown. Tip: For a vegetarian alternative, dice the halloumi and fry without fat until the cubes are a nice, toasted brown. Then skewer them as well. Finally, sprinkle the soup with fresh chives and serve with the skewers.