Asparagus Soup with Prawns
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 247 kcal | (12 %) | ||
| Protein | 12.1 g | (12 %) | ||
| Fat | 18.9 g | (16 %) | ||
| Carbohydrates | 8 g | (5 %) |
Ingredients
- Ingredients
- 500 grams Asparagus
- juice of Limes
- 1 tsp salt
- 2 tsps sugar
- 50 grams butter
- 2 Tbsps Pastry flour
- 100 grams cream
- 4 Lemongrass
- 4 kitchen-ready King prawn (with shell)
- 1 Lime
- Nutmeg
Preparation steps
Peel the asparagus and trim ends. Bring 1.5 liters (approximately 6 1/4 cups) of water to a boil. Add lime juice, salt and sugar. Add asparagus peelings and sections and boil covered for 10 minutes. Remove peelings and sections with a slotted spoon. Place peeled asparagus in the asparagus stock and cook for 12 minutes.
Remove asparagus, drain and cut into pieces. Pour asparagus through a sieve. Set aside asparagus tips.
Measure 1 liter (approximately 4 cups) of asparagus stock. Melt butter in a pot and sprinkle in flour while stirring. Fill with asparagus stock and simmer for about 10 minutes.
Add asparagus pieces and mix with a hand blender. Season with salt and nutmeg. Pour in cream. Cut lemon into pieces and add to the soup.
Add shrimp to the soup and let simmer for 10 minutes. After a few minutes add asparagus tips and mix together. Pour soup into bowls and serve decorated with lime wedges.
