Lemon soup

Ingredients for 4 servings:

• 12 scampi, without shell, cut lengthwise, intestines removed
• 40 g shallot(s), finely diced
• 2 red chili peppers
• 1 bunch of spring onions, cut diagonally into fine rolls
• 1 tbsp butter
• 1 tbsp oil
• Salt
• Cayenne pepper
• 1 ½ tsp sugar
• 200 ml dry white wine
• 800 ml stock (lobster stock)
• 60 ml lemon juice
• 2 eggs
• 2 egg yolks
• ½ bunch chervil, pluck leaves
• 1 tsp lemon peel, grated

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with scampi filling

Heat butter and oil in a pan and fry the scampi for 1-2 minutes on each side. Season with salt and cayenne pepper and remove from the pan. Briefly sauté the shallots and chili, halved lengthwise, deseeded and cut into thin strips crosswise, in the frying fat, sprinkle with sugar and deglaze with white wine. Transfer the contents of the pan to a saucepan, pour in the lobster stock and bring to a boil briefly. Mix the lemon juice with the eggs and egg yolk, stir into the soup over a wooden spoon and continue stirring over low heat for 7-8 minutes until lightly thickened. The soup must not boil under any circumstances, or it will curdle! Finally, add the picked chervil leaves to the hot soup along with the scampi, spring onions and lemon zest, heat briefly and season to taste with salt and cayenne pepper.