John Myers
Contents
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Ingredients
- 0,5 Savoy cabbage head
- 1 Onion
- 2 tbsp Clarified butter
- 100 ml White wine
- 400 ml Vegetable broth
- 400 ml Cream
- 10 Gambas caught in the wild
- 1 Clove of garlic
- 1 pinch Sea salt
- 1 pinch Pepper
- 2 tsp Butter
Instructions
- Clean the savoy cabbage and cut into fine slices. Peel and dice the onion. Sweat a tablespoon of clarified butter with the onion and savoy cabbage in a saucepan and deglaze with white wine. Top up with the broth and simmer for ten minutes.
- Then add the cream and simmer for another three minutes. Then mix finely with a hand blender. Season to taste with salt and pepper and bring to the boil again. Lather up with the hand blender just before serving. Peel and dice the prawns.
- In a pan with a tablespoon of clarified butter over medium heat, slowly fry until crispy. Add the garlic, salt and pepper and finish cooking. Finally, put the soup in a deep plate and place the prawns on top.
Nutrition
Serving: 100gCalories: 200kcalCarbohydrates: 1.8gProtein: 1.1gFat: 20.5g
