Wild garlic soup with shrimp and scallops

Ingredients for 3 servings:

• 150 g wild garlic
• 1 m.-sized vegetable onion(s)
• 1 small chili pepper(s)
• 6 king prawns, raw
• 3 scallops
• 100 ml white wine
• 250 ml sweet cream
• 600 ml water
• 1 clove(s) garlic
• 4 tsp, heaped beef broth
• ½ tsp, crushed paprika powder, hot
• ½ tsp, leveled curry powder
• salt and pepper
• olive oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Roughly dice the onions and fry in oil until translucent. Deglaze with white wine and reduce briefly, then add the cream and water. Add the wild garlic, chopped chili, and garlic and simmer for about 10 minutes. Then puree the soup with a hand blender on high for about 3-5 minutes until it reaches a creamy consistency. Season with stock, paprika, curry powder, salt, and pepper and simmer for a little longer. Remove the shells and devein from the prawns. Briefly fry the scallops and prawns in olive oil. Ladle the soup into bowls, add the prawns and scallops, and garnish with a dollop of cream, if desired. Serve with ciabatta bread. The soup is very filling. The quantities given above are for one main meal. Tip: We have been collecting fresh wild garlic in May for years. Since we usually have a lot, we wash it, dry it, and freeze it in portions. This way you have fresh wild garlic on hand all year round. However, wild garlic loses its “scent” over time, even in the freezer, so I usually add a little garlic.