Ingredients for 4 people:
2 vegetable onions (approx. 600 g)
1 tablespoon clarified butter
Salt, pepper
1 tbsp sugar
1 tsp flour
200 ml dry white wine
150 g whipping cream
2 tsp vegetable stock
2 tomatoes
½ bunch parsley
300 g prawns (ready to cook)
1-2 cloves of garlic
2 tbsp olive oil
Preparation:
1. Peel the onions, halve them and cut them into fine strips. Heat the lard in a saucepan. Sauté the onions over a medium heat, stirring occasionally, for about 15 minutes translucent. Season with salt and pepper.
2. Dust the onions with sugar and flour and sauté briefly. Stir in the wine, 600 ml
water and cream and puree about halfway with a hand blender. Stir in the stock and simmer for about 5 minutes. Season to taste with salt and pepper.
3. Clean, wash, quarter and core the tomatoes. Cut the flesh into into small cubes. Wash the parsley, shake dry, pluck the leaves and chop. Stir the tomatoes and parsley into the soup.
4. Wash the prawns, dab dry and put on skewers. Peel the garlic, press through a garlic press. Heat the oil and fry the skewers in it, turning. Season with salt and pepper and add the garlic to the frying fat shortly before the end of the frying time. Add the garlic to the fat. Serve the soup and skewers in portions. Serve with fresh white bread.
Preparation time approx. 40 minutes
Nutritional values per portion approx.:
Calories: 251
joules: 1053
Protein: 12,6 g
Fat: 12,4 g
Carbohydrates: 13.3 g
(FoodCentrale by ddp images)
