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Potato garlic soup with prawns and green herb oil
Deliciously nutritious, unusual and tasty as lunch or an appetiser
Side dish
4 people
30 minutes
Ingredients:
- 500 g Cêlavíta floury potatoes
- 1 leek, cut into rings, washed
- 3 cloves of garlic, grated
- 2 tbsp butter
- 1 L vegetable stock
- 5 g fresh parsley
- ½ tsp chilli flakes
- 1/4e lemon, rind and juice
- 100 ml olive oil
- 250 ml of cooking cream
- Pepper and salt, to taste
- 12 prawns, peeled and cleaned
- 1 tbsp sunflower oil
Preparation
Step 1: In a large soup pan, fry the leek rings and garlic rind in the butter. Then add the potatoes and pour in the vegetable stock. Bring to the boil. The soup can be pureed when the potatoes are done, which takes about 10 minutes.
Step 2: Meanwhile, make an herb oil. Purée the parsley, chilli flakes, lemon zest and juice and olive oil with the hand blender
Step 3: Puree the soup as soon as you can. Then mix in cooking cream and salt and pepper to taste.
Step 4: Fry the cleaned, halved prawns in a little sunflower oil until tender and serve them in the soup.
Finish the soup with the herb oil and some sliced bosun rings.
