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Composition of Sig's Garlic and Asparagus Soup with Chilli Prawn garnish:
- Provide 1 kg of fresh green or white asparagus or use 4 cans of asparagus.
- Prepare 12 clove of garlic I used smoked garlic
- Prepare 25 grams of butter
- Require 1 1/2 tbsp for Cornstarch
- You need 1 liter of vegetable stock ( use less if you use the canning water)
- You need 1 1/2 tbsp for water ( cold)
- Take 150 grams for precooked large peeled prawns
- Provide 1 - or two pinch each of salt and fresh cracked pepper
- Make ready 1 tbsp of of dried wild garlic or 2 tablespoon of fresh wild garlic
- You need 100 ml for whipping cream (optional)
- Prepare 1 pinch of chilli flakes
- Prepare 12 of asparagus tips
- Get 1 tbsp olive oil
Sig's Garlic and Asparagus Soup with Chilli Prawn garnish steps:
- 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.
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