Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, sig's garlic and asparagus soup with chilli prawn garnish. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
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Sig's Garlic and Asparagus Soup with Chilli Prawn garnish is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. Sig's Garlic and Asparagus Soup with Chilli Prawn garnish is something which I have loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we must first prepare a few components. You can cook sig's garlic and asparagus soup with chilli prawn garnish using 13 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Sig's Garlic and Asparagus Soup with Chilli Prawn garnish:
- Get 1 kg fresh green or white asparagus or use 4 cans of asparagus.
- Prepare 12 clove garlic I used smoked garlic
- Take 25 grams butter
- Make ready 1 1/2 tbsp Cornstarch
- Get 1 liter vegetable stock ( use less if you use the canning water)
- Prepare 1 1/2 tbsp water ( cold)
- Make ready 150 grams precooked large peeled prawns
- Prepare 1 or two pinch each of salt and fresh cracked pepper
- Make ready 1 tbsp of dried wild garlic or 2 tablespoon of fresh wild garlic
- Take 100 ml whipping cream (optional)
- Get 1 pinch of chilli flakes
- Make ready 12 asparagus tips
- Get 1 tbsp olive oil
Asparagus Prawn Stir Fry is a classic and not to be missed, quick and easy, with some great top tips in the video tutorial. Marvellously quick and easy recipe, delicious, you'll love it, I know I did! How to Cook a Prawn Stir Fry. Here's a couple to be going in with Khwanjai's delicious Lettuce and Pork Soup and how about our lovely Fried Fish with garlic.
Instructions to make Sig's Garlic and Asparagus Soup with Chilli Prawn garnish:
- Trim the hard, woody ends of the fresh asparagus and cut into about 1 inch pieces.
- 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 .
- Add the stock, the softened garlic with water, and any canning juices if using canned asparagus.
- Skim if necessary. Simmer for about 5 minutes . Remove twelve of the fresh asparagus tips.
- Season the soup with salt, pepper and the wild garlic.
- Continue cooking for about 20 minutes if using fresh asparagus. If using canned cook for about ten minutes
- Puree the soup in a blender until very smooth.
- 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.
- 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.
- Put the soup into warmed plates and garnish with the prawns, asparagus tips and the chilly and garlic oil.
Cook frozen prawns as per packet instructions and set aside. Add fresh sliced chilli (if using) and mix well. Set aside to let the flavours develop. Heat olive oil in a large non-stick frying pan over medium-high heat. Combine cumin, paprika, chilli flakes and salt in a large bowl and add prawns.
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