Apple Curry Soup with Gamba, Served with Malt Beer Bread with Date Spread
Total Time1 hour hr 30 minutes mins
Servings: 5 people
Apple curry soup with gamba:
- 1 Pc. Onion
- 2 Pc. Clove of garlic
- 40 g Butter
- 300 g Pink Lady apple
- 500 ml Vegetable broth
- 200 g Processed cheese
- 40 g Spice Ketchup
- 2 tbsp Coconut flakes
- 1,5 tbsp Curry
- 0,25 tbsp Pepper
- 5 Pc. Prawns
- 5 Pc. Lemongrass sticks
- 1 shot Olive oil
- Herbs de Provence
Date Spread:
- 150 g Dates
- 200 g Cream cheese
- 1 tsp Caraway seeds
- 1 tbsp Curry
- Salt and pepper
Malt beer bread:
- 600 g Flour
- 0,5 l Malt beer
- 1 packet Baking powder
- 2 tsp Salt
- 100 g Roasted onions
Apple curry soup with gamba:
Squeeze a clove of garlic, mix with olive oil. Season the marinade with salt and pepper and herbs from Provence. Peel the prawns and remove the intestines, then place in the marinade.
Peel and chop the onion, press the garlic and sauté together in a saucepan with the butter. Peel apples and cut into small pieces, then add to the pan and stir briefly. Add the remaining ingredients and cook for about 15 minutes, then puree.
While the soup is boiling, skewer the prawns on the lemongrass sticks and fry them briefly on both sides in a grill pan.
Before serving, season the soup with salt, pepper and curry and serve with the gamba on a skewer.
Serving: 100g | Calories: 193kcal | Carbohydrates: 25g | Protein: 4.7g | Fat: 8g