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

Sig's Garlic and Asparagus Soup with Chilli Prawn garnish. Melt the butter in a flame proof dish. Bring to a simmer, then add butter, lemon juice, parsley and chilli flakes and stir. Add the shrimps and mix well until.

Saute onion and fennel in oil over medium high heat. Add garlic and saute for a couple more minutes, until garlic becomes fragrant. Add water or stock and sliced potatoes, and bring to a boil. You can cook Sig's Garlic and Asparagus Soup with Chilli Prawn garnish using 13 ingredients and 10 steps. Here is how you achieve it.

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

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

Great garnish for any meal, Thai food or not, in Thai cooking it's often used to garnish, soups, noodles, stir-fry and many more, just look out for them in our other recipes and tutorials. Here's a couple to be going in with Khwanjai's delicious Lettuce and Pork Soup and how about our lovely Fried Fish with garlic. 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.

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..

Heat oil in a large, heavy-based pan over medium-high heat. Spread half the prawns in a single layer, sprinkle with salt and pepper. Place the pumpkin in a steamer over a saucepan of simmering water. Bring a large saucepan of water to the boil over high heat. Add the pasta and cook as per pack instructions, until al dente.