Garden Cress Bisque with Shrimp Toasts
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 onion (finely diced)
- 1 cup Celeriac (finely diced)
- 1 cup floury potatoes (finely diced)
- 1 clove garlic cloves (finely diced)
- 2 Tbsps butter
- dry white wine
- 2 ½ cups vegetable stock
- 4 thin slices Ciabatta
- vegetable oil (for the dishes)
- 4 Prawn (peeled apart from the tail and deveined)
- 4 Tbsps grated Cheese (e. g. Emmental)
- ⅜ cup cream
- 2 handfuls Cress
- 2 Tbsps Crème fraiche
- Nutmeg
Preparation steps
1.
Fry the onion, celeriac, potatoes and garlic in hot butter in a pan without colouring. Deglaze with a dash of white wine and the stock. Simmer gently for around 20 minutes, stirring occasionally.
2.
Heat the grill function in the oven.
3.
Place the ciabatta slices in oiled, oven-proof dishes. Place the prawns on top and scatter with the cheese. Put the dishes on the grill rack and grill in the oven for 6-8 minutes until golden brown.
4.
Add the cream and cress to the soup (reserving a little cress for garnish) and blend to a fine purée. If the soup is too thick, add a little stock; if it is too thin, reduce a little more.
5.
Finally stir in the crème fraîche and season to taste with salt, ground white pepper and nutmeg. Blend a little more to create foam, divide between cups and scatter with cress. Serve garnished with the crostini.
