Asparagus cream soup with prawns

Asparagus cream soup with prawns
Quantity Ingredient
400 g Frozen asparagus
0,75 l Water
0,5 tsp Sugar
10 g Butter
60 g Sugar Peas Pods
5 tbsp Cream
2 tsp Starch Flour
2 tbsp Noilly Prat Wormwood
1 Egg Yellow
200 g Prawns
1 tbsp Maize Germ Oil
Chili Powder
White Pepper

For asparagus cream soup with prawns cut asparagus TK (frozen) into pieces and put into boiling salted water. Add sugar and butter and cook the asparagus at medium heat for 10 to 12 minutes. Sugar peas Wash peas, clean and halve lengthwise. Sugar Peas Pods 2 minutes before the end of cooking time to asparagus. Remove the vegetables from the broth with a skimmer and put aside. Boil the broth again. Cream with starch flour smooth stir and bind the broth with it. Set the temperature to low and round off the asparagus cream soup with Noilly Prat. Mix an egg yolk with some asparagus cream soup. Then stir the soup into the asparagus cream, but do not let it boil again so that the egg yolk does not curdle. Add the vegetables again. Sauté shrimps in hot corn oil, salt lightly and season with chilli powder. Drain the shrimps, pour into the asparagus cream soup shortly before serving and season lightly with white pepper.

Servings: 3, Difficulty: 
Preparation time: 30 minutes, Total duration: 30 minutes

All data per serving:
245 kcal
9 g
17 g
16 g

(C)opyright by Marions Kochbuch