Recipe: Appetizing Sig's Garlic and Asparagus Soup with Chilli Prawn garnish

Sig's Garlic and Asparagus Soup with Chilli Prawn garnish. How to Make Chilli, Lime & Garlic Chicken. In a small bowl mix together chilli, cumin, paprika, salt and pepper. Chop Garlic, spring onion, Dill and asparagus.

Cover with the lid and reduce the heat to. For the filling, heat the rapeseed oil in a small pan then add the pumpkin seeds, green chilli and remaining roasted garlic clove. Fry until the seeds become toasted, then transfer the contents of the pan to a food processor or pestle and mortar. You can cook Sig's Garlic and Asparagus Soup with Chilli Prawn garnish using 13 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Sig's Garlic and Asparagus Soup with Chilli Prawn garnish

1. Prepare 1 kg of fresh green or white asparagus or use 4 cans of asparagus..
2. You need 12 clove of garlic I used smoked garlic.
3. Prepare 25 grams of butter.
4. You need 1 1/2 tbsp of Cornstarch.
5. Prepare 1 liter of vegetable stock ( use less if you use the canning water).
6. Prepare 1 1/2 tbsp of water ( cold).
7. You need 150 grams of precooked large peeled prawns.
8. Prepare 1 of or two pinch each of salt and fresh cracked pepper.
9. Prepare 1 tbsp of of dried wild garlic or 2 tablespoon of fresh wild garlic.
10. You need 100 ml of whipping cream (optional).
11. Prepare 1 pinch of of chilli flakes.
12. Prepare 12 of asparagus tips.
13. It's 1 tbsp of olive oil.

Wash and dry the prawns using kitchen paper. Squeeze lime juice evenly on top. Add salt, chilli powder, and turmeric powder. Mix well, and leave aside to marinate.

Sig's Garlic and Asparagus Soup with Chilli Prawn garnish instructions

1. Trim the hard, woody ends of the fresh asparagus and cut into about 1 inch pieces..
2. Soften 8 or 9 cloves garlic in 4 tablespoons of water for 5 minutes. Melt the butter in a flame proof dish . Add asparagus and sauté for about 6 minutes . Do not fry or brown ..
3. Add the stock, the softened garlic with water, and any canning juices if using canned asparagus..
4. Skim if necessary. Simmer for about 5 minutes . Remove twelve of the fresh asparagus tips..
5. Season the soup with salt, pepper and the wild garlic..
6. Continue cooking for about 20 minutes if using fresh asparagus. If using canned cook for about ten minutes.
7. Puree the soup in a blender until very smooth..
8. Return into pan over low heat .You can now thicken the soup with cornflour if you like it to be a thicker soup. Do this by blending the cornflour with the 1 1/2 tablespoon of water .Whisk this into the simmering soup to thicken it. You can now add the cream if using it..
9. Heat the olive oil , cut the remain garlic into very thin slices. Add the chilli flakes to oil and the garlic and heat gently until garlic starts to just brown on the edges. Add the prawns and heat through for a few minutes . No longer as they will turn rubbery as they are cooked already..
10. Put the soup into warmed plates and garnish with the prawns, asparagus tips and the chilly and garlic oil..

Peel the onion, the garlic and the ginger. Place a quarter of the finely diced leeks, spring onions and garlic in the centre of each piece of foil and then lay a salmon steak on top, skin side down. A quick prawn recipe loaded with BIG flavours! Seared prawns smothered in a spicy, sticky Asian sauce, these Asian Chilli Garlic Prawns will have you smacking your lips in utter satisfaction, feeling like you've just dined at a fancy modern Thai restaurant. Saute onion and fennel in oil over medium high heat.