Sig's Garlic and Asparagus Soup with Chilli Prawn garnish

Name: How to cook Sig's Garlic and Asparagus Soup with Chilli Prawn garnish - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Sigrun

Sig's Garlic and Asparagus Soup with Chilli Prawn garnish

Created by me for Flora's Letter Challenge

Ingredient

Food ration :

4 servings

1 kg

fresh green or white asparagus or use 4 cans of asparagus.

12 clove

vegetable stock ( use less if you use the canning water)

1 1/2 tbsp

or two pinch each of salt and fresh cracked pepper

1 tbsp

of dried wild garlic or 2 tablespoon of fresh wild garlic

100 ml

Cooking instructions

* Step 1

Trim the hard, woody ends of the fresh asparagus and cut into about 1 inch pieces.

* Step 2

Soften 8 or 9 cloves garlic in 4 tablespoons of water for 5 minutes. Melt the butter in a flame proof dish . Add asparagus and sauté for about 6 minutes . Do not fry or brown .

* Step 3

Add the stock, the softened garlic with water, and any canning juices if using canned asparagus.

* Step 4

Skim if necessary. Simmer for about 5 minutes . Remove twelve of the fresh asparagus tips.

* Step 5

Season the soup with salt, pepper and the wild garlic.

* Step 6

Continue cooking for about 20 minutes if using fresh asparagus. If using canned cook for about ten minutes

* Step 7

Puree the soup in a blender until very smooth.

* Step 8

Return into pan over low heat .You can now thicken the soup with cornflour if you like it to be a thicker soup. Do this by blending the cornflour with the 1 1/2 tablespoon of water .Whisk this into the simmering soup to thicken it. You can now add the cream if using it.

* Step 9

Heat the olive oil , cut the remain garlic into very thin slices. Add the chilli flakes to oil and the garlic and heat gently until garlic starts to just brown on the edges. Add the prawns and heat through for a few minutes . No longer as they will turn rubbery as they are cooked already.