Carrot-Ginger Soup with Prawns
Recipe by Christopher Lück
First: I am a huge fan of soups and seafood. I also thought that a dish at the arbitrattoria has to be both – delicious and good looking for Instagram. After some research in several cookbooks, I came across this soup. Since the test cooking was very promising, I was able to serve it in May 2017. I have loved cooking it for friends ever since.
Course: ZuppeCuisine: GermanDifficulty: Medium
Servings
+
-
6
servingsPrep time
15
minutesCooking time
30
minutesTotal time
45
minutesIngredients
1 1 onion
2 2 garlic cloves
600 g 600 carrots
100 g 100 celeriac
1 piece 1 ginger
3 tbsp 3 oil
100 ml 100 orange juice
750 ml 750 water
4 tsp 4 vegetable stock
16 16 prawns (without head and shell)
200 g 200 whipped cream
5 stalks 5 of chervil
3 tbsp 3 gin
8 8 wooden skewers
Chilli strings (optional)
Directions
- For the soup, peel and finely dice the onion and garlic. Peel, wash and coarsely dice the carrots and celeriac. Peel and finely grate the ginger.
- Heat 2 tablespoons of oil in a large saucepan. Sauté the onion, garlic, carrots and celeriac for about 3 minutes. Deglaze with 750 ml water and orange juice, bring to the boil and stir in stock. Cover and simmer for about 20 minutes.
- For the skewers, rinse the prawns and pat dry. Thread 2–3 prawns each onto a wooden skewer to form a heart. Heat 1 tablespoon oil in a frying pan. Fry the prawns in it for 1–2 minutes per side. Season with salt and pepper. Remove.
- Whip the cream until semi-stiff, adding the gin. Wash the chervil and pluck the leaves from the stems. Finely purée the soup. Season to taste with salt and pepper and divide into warmed soup bowls. Garnish with 1 dollop of gin cream and chervil. Serve with 1 prawn skewer each and garnish with chilli strings.
Equipment
- Large saucepan
- Frying pan
- Stick blender
- Wooden skewers
- Grater
Notes
- Thread the prawns onto the skewers so they form a heart shape – it makes the plate.