North German Asparagus Soup with Prawns

1. Let the asparagus water and the prawns (in the package) thaw. Put the asparagus water in a saucepan.
2. Wash the fresh asparagus, cap approx. 1 cm at the bottom, peel and cut across into approx. 3 cm long pieces. Discard the shells and the remains of the cape (see note).
3. Wash the carrot, cut off both ends, peel and use a corrugated planer to slice the appropriate amount into approx. 3 mm thick slices. Use the rest of the carrot for other purposes.
4. Bring the asparagus water to a simmer and add the carrot slices.
5. Heat the sunflower oil in a pan and fry the prawns until they are pink. As soon as they change color, remove them from the pan. Deglaze the stock in the pan with half of the asparagus water and return to the saucepan with the asparagus pieces. Let simmer for another 4 minutes.
6. Turn off the heat and add the prawns to the soup. Chop up the fresh celery leaves and add to the soup. Season the soup to taste and distribute it on the serving bowls, serve and enjoy.

Annotation:

1. Asparagus should be boiled with as little water as possible and for as short a time as possible, as it gives off its taste to the water. A pan is best for this. Chicken broth (instant) should be used instead of salt in the water. Freeze the cooking water and collect it until it is enough for a good soup. Possibly use the asparagus water again for cooking in other asparagus dishes. Boiling the asparagus peels and the cape remains brings little, somewhat straw-like taste that is reminiscent of asparagus. That means the effort and the effort are actually not worth it.