John Myers
Ingredients for 4 servings:
- 800 g peas, peeled or frozen
- 12 shrimp(s)
- 600 ml vegetable stock
- 100 ml white wine
- 3 tbsp vermouth
- 1 onion(s)
- 3 tbsp olive oil
- 1 sprig(s) thyme, chopped
- 3 tbsp crème fraîche
- some sugar
- some salt and pepper
- 2 tbsp mint leaves
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes
Peel and dice the onion, then sauté it with the chopped thyme in a tablespoon of oil. Add the peas, a little salt, pepper, and sugar, and deglaze with the wine and vermouth. Add the stock and simmer for 15 minutes. Purée the soup and stir in the crème fraîche, seasoning with salt and pepper if desired. Chop the mint leaves and purée with 2 tablespoons of olive oil. Rinse and pat dry the prawns and fry them in the remaining oil, seasoning with salt and pepper. Serve with a mint leaf and a few drops of mint oil.
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