John Myers
Garden Herb Cappuccino with Sauteed Scampi (Maximilian Claus)
The perfect garden herb cappuccino with sauteed scampi (maximilian claus) recipe with a picture and simple step-by-step instructions.
- 1 tbsp Butter
- 2 piece Bay leaves
- 200 g Frankfurt Green Sauce Herbal Mixture
- 250 ml Vegetable broth
- 2 piece Onions
- 1 piece Potatoes
- 3 piece Garlic cloves
- 1 piece Leek
- 1 piece Banana
- 1 shot White wine
- 12 piece Scampi
- 1 tbsp Frying fat (animal fat)
- 1 piece Sprig of thyme
- 1 piece Rosemary sprig
- 1 Splash Lemon
- 1 tsp Butter
- 0,5 bunch Parsely
- 5 piece Sprigs of dill
- First, heat the butter with two bay leaves in a saucepan. Then finely chop the herb mixture, sweat and deglaze with the vegetable stock and reduce.
- Next, peel the onions, dice them finely and add them, also let them sweat and deglaze again with a little broth.
- Peel and dice the potato and a clove of garlic. Cut some light leek into small pieces and add.
- Depending on the amount, add half a banana or a whole banana and deglaze with white wine at the end. Alternating between reducing and adding liquid again and again.
- Briefly fry the scampis in a pan with frying fat and add the remaining chopped garlic cloves. Put a small sprig of thyme and rosemary and a little lemon in the pan. Then add a piece of butter and toss the scampi in the pan.
- In the next step, puree the soup and then strain it through a sieve. Now finely chop the parsley and add about a third to the soup and cook a little together.
- Just before serving, sprinkle the remaining herbs over the soup. Finally, garnish the starter with 3 scampis and a sprig of dill each.
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