John Myers
Contents
show
Parsnip Curry Cream Soup with Scampi Skewer
The perfect parsnip curry cream soup with scampi skewer recipe with a picture and simple step-by-step instructions.
Soup
- 500 g Parsnip fresh
- 25 g Butter
- 1 tbsp Curry powder
- 600 ml Vegetable stock
- 1 pinch Salt and pepper
- 150 g Creme fraiche Cheese
- 1 pinch Paprika powder
puff pastry
- 1 packet Puff pastry
- 2 tbsp Sesame
- 2 tbsp Oil
Scampi skewer
- 25 piece Scampi
- 1 shot Garlic oil
- 1 pinch Salt and pepper
- 1 pinch Paprika powder
Soup
- For the soup, clean the parsnips and chop them roughly. Melt the butter in a large saucepan. Stir in curry powder and roast for approx. 1 minute. Then add the parsnips and vegetable stock, season with salt and pepper and cover and simmer for about 20 minutes.
- Use the hand blender to puree to a smooth soup. If necessary, add a little more vegetable stock and heat the soup again. Spread on soup bowls, garnish with a dollop of crème fraîche and dust with paprika powder.
Puff sesame sticks
- For the puff pastry sesame sticks, cut the puff pastry into strips and wilt them in oil with sesame seeds. Then bake in the oven at 180 ° C for about 6–8 minutes.
Scampi skewers
- For the scampi skewers, clean the scampi and marinate for 2-3 hours in garlic oil, salt, pepper and paprika powder. Skewer approx. 4-5 scampi and lightly fry on both sides in the pan. Serve puff pastry sticks and scampi skewers with the soup.
Facebook Comments