Easy, quick and always delicious

Ingredients

• 2 pre-cleaned medium-sized prawns per guest. Halved.
• 3 heads of fresh broccoli (also works with frozen broccoli)
• 1 litre of chicken or meat stock (preferably homemade)
• 2-3 shallots, finely chopped.
• 1-2 small spring onions, finely chopped into little rings
• 1 medium-sized potato, cut into chunks
• 1 carton of crème fraiche
• 1 carton of cream
• 250ml of milk
• 50g butter
• 1 heaped soup spoon of wheat flour
• 40-50g butter
• Some garlic oil for the prawns
• Spices
• Curry powder

Preparation

1. Wash the broccoli and cut some into smaller, equally-sized roses (slightly larger than bite size) – to be used as the filler.
2. Blanche in salted water for a few minutes.
3. Cut the rest of the Broccoli into chunks.
4. Fry the Shallots, potato and spring onion in some butter with salt, pepper and 2 teaspoons of curry powder. Add the wheat flour and stir until smooth, adding the meat/chicken stock and milk.
5. Allow soup to cook for 10-12 minutes on low heat.
6. Mash the soup until desired consistency is obtained. Add the crème fraiche and cream to taste and bring to the boil.
7. Add some cold butter, stir, taste and do not allow to boil again.
8. Spice the prawns with salt and pepper and fry in garlic oil for a minute on each side, then add to the hot soup and allow to cook through for a few minutes.

Serving suggestion

Serve the soup in pre-warmed bowls or soup cups and serve immediately. Serve with warm crispy bread if desired.