John Myers
Contents
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Ingredients
Soup
- 2 Parsley root
- 50 g White from the leek
- 1 Onion
- 100 g Celery
- 2 tbsp Flour
- 20 g Butter
- 600 ml Vegetable broth
- 60 ml White grape juice / alternatively pear juice
- Salt, pepper, nutmeg, lemon juice
- 100 ml Whipped cream
Prawn skewers
- 8 Giant prawns
- 2 tbsp Olive oil
- 4 sprigs Rosemary
- 4 Shish kebab skewers
Instructions
Soup
- Clean the vegetables, peel them, cut them into pieces and sauté them gently in butter (without color) and let them cook for a short time.
- Dust with flour, stir and deglaze with stock and juice.
- Let the soup boil for about 10 minutes, then season with spices and puree.
Shrimp skewers
- Heat a pan with oil and fry the prawns. Season with salt and pepper at the end.
- Put the fried prawns on a skewer and fasten the rosemary sprig. Keep warm
Serving
- Put the soup in soup bowls, add a dollop of whipped cream and decorate with a skewer
Nutrition
Serving: 100gCalories: 122kcalCarbohydrates: 5.4gProtein: 0.9gFat: 10.9g
