John Myers
Creamy Tomato and Bean Soup with Prawn Skewer
The perfect creamy tomato and bean soup with prawn skewer recipe with a picture and simple step-by-step instructions.
Shrimp skewers
- 480 g Canned white beans
- 100 g Spring onions fresh
- 2 Garlic cloves
- 500 ml Vegetable stock
- 1 tsp Dried oregano
- 2 tsp Sugar brown
- Salt
- 1 tsp Cayenne pepper
- 2 tbsp Olive oil
- 16 Shrimp peeled deveined
- 1 Clove of garlic
- Lemon juice
- Chilli from the mill
- Wash and clean the spring onions and cut into fine rings. Peel the garlic clove and press it through the press. Drain the beans in a sieve, rinse with cold water.
- Heat the olive oil in a saucepan. Sauté the spring onions and garlic in it over a medium heat while stirring for 1-2 minutes. Withheld a few white beans. Put the beans with the tomatoes and their juice in the saucepan. Add vegetable stock and let everything simmer for 15 minutes.
- Finely puree the soup with the hand blender. Season to taste with oregano, salt, cayenne pepper and sugar. Add the retained beans to the soup and heat them up.
- In the meantime, peel the garlic for the skewers, chop it finely and mix it with the chilli, a little lemon juice and the olive oil. Put 4 prawns on each skewer. Marinate for about 15-20 minutes. Heat a little oil in the pan, fry the skewers over medium heat for 2-3 minutes on both sides. The skewers are enough for the soup.
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