Prawn Soup with Herbs

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Prawn Soup with Herbs
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 40 min.
Ready in
Calories:
469
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories469 kcal(22 %)
Protein6 g(6 %)
Fat49.1 g(42 %)
Carbohydrates3 g(2 %)

Ingredients

for
4
Ingredients
1 bunch
1 bunch
2
120 grams
softened Butter
4
King prawns (Raw, with shell)
2
2 tablespoons
1 teaspoon
125 milliliters
1 jar
Fish stock about 400 ml (approximately 14 ounces)
250 milliliters
Chives (for garnish)

Preparation steps

1.

Rinse the herbs, shake dry, pluck the leaves from the stems and finely chop them. Peel and finely chop the garlic. Mix the butter with the herbs, half the garlic, salt and pepper. Freeze for 1-2 hours.

2.

Peel the prawns and remove the intestines. Peel and finely dice the shallots. Heat 1 tablespoon of oil in a saucepan and fry the shallots, remaining garlic and prawn shells until the shells turn reddish in color. Sprinkle in the flour and pour in the white wine and fish stock. Simmer for 10 minutes while stirring, then add the cream and cook for 5 more minutes.

3.

Heat the remaining oil and fry the prawns for 2-3 minutes. Strain the soup through a sieve into a saucepan. Cut the cold herb butter into small pieces and add to the soup while whisking. Do not let the soup boil. Season with salt and pepper. Pour the soup into bowls and put prawns in each. Serve garnished with chopped chives.