John Myers
Contents
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Ingredients
- 1000 g Green peas frozen
- 1000 ml Vegetable broth TK
- 300 ml Cream
- 2 Stems Mint fresh
- 2 leaves Lemon balm fresh
- Milled pepper, salt
- 1 tbsp Butter
- Chilli flakes f.d. Decoration
- 16 Shrimp large frozen
- 1 Clove of garlic
- 1 tbsp Chilli flakes
- Pepper salt
- 3 tbsp Olive oil
Instructions
- As an exception, thaw the shrimp quickly, remove the shell, devein, rinse with cold water, dry. Skin the garlic, finely chop. Make a marinade from olive oil, garlic, chilli flakes, pepper and salt. Marinate the prawns in it. If there is little time, until the soup is ready, if there is enough time, a few hours before preparation. Stir every now and then so that the marinade is well distributed.
- Preheat the oven to 200 °. In a larger saucepan, defrost the vegetable stock over medium heat. (Alternatively, as an exception, use Instant quickly). When it boils, add the frozen peas and season everything with salt and pepper. Cook the peas until soft (goes very quickly). Then puree everything finely with the hand blender, pour in the cream, add mint and lemon balm, puree again well and season again if necessary. Keep hot on the lowest setting.
- While the soup is simmering, bake the Chiabatta, baguette or puff pastry at the same time to "fill up".
- 4 Have wooden skewers ready. Take the prawns out of the marinade without draining them and - without adding any more oil - fry them well all around in a pan. They should have taken on color but still be slightly glassy inside.
- Now add the butter to the hot soup, mix it up again vigorously with the hand blender and pour it into the plates. Sprinkle some chilli flakes on top. Put 4 prawns on each skewer and place them on the edge of the plate. Cover with bread or biscuits, done .............
- A quick snack from everything that was there ............ even "crack and baked garlic corners" ..... please forgive me ..... 😉 )))). But they went very well with it and unfortunately they also tasted ..................
