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Ingredients
Vegetable Soup with Perch and King Prawns
- Ingredients
- 1 onion
- 200 grams floury potatoes
- 200 grams Celery root
- 3 Tbsps butter
- 800 milliliters Vegetable broth
- 8 King prawn
- 200 grams Perch fillet (without skin)
- 50 grams Horseradish
- 200 milliliters Whipped cream
- 2 Tbsps vegetable oil
- salt
- freshly ground peppers
- 1 splash lemon juice
- 2 Tbsps coarsely chopped parsley
Peel the onion, potatoes and celery, and dice.
For the soup, heat 1 tablespoon butter in a pan and saute the onion, potatoes and celery until translucent. Pour the vegetable broth and simmer for about 20 minutes.
Peel the king prawns up to the tail segment, rinse the prawns and pat dry. Cut the prawns in butterfly shape. Rinse the perch fillet, pat dry and cut into bite-sized pieces.
Peel the horseradish and grate. Add about half of the horseradish to the soup and puree the soup finely. Boil the pureed soup again, add the cream and let simmer a little as needed or add more broth. Place the perch pieces with the remaining horseradish into the soup and simmer for about 5 minutes until done over low heat, do not allow it to boil.
Meanwhile, fry the king prawns in a pan in hot oil until golden brown for 2-3 minutes. Season with salt and pepper. Spread the fried prawns on a warm plate.
Remove the perch pieces with a slotted spoon from the soup and place over the prawns in the plate. Season the soup with salt and pepper, and stir in the lemon juice, the remaining butter and the parsley. Heat the soup again briefly and serve over the prawns and perch in the plates.
(Percentage of daily recommendation)
| Calorie | 476 cal. | (23 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |