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Parsnip soup with prawns

Parsnip soup with prawns, Prescriptions, Any category, Soups, Fish soup

Ingredients portion 4

Ground black pepper to taste

Salt to taste

Garlic 1 clove

Potatoes 200 g

Milk 200 ml

Soy sauce 50ml

Fish sauce 5 ml

Cilantro 20 g

Pasternak 500 g

Extra virgin olive oil 50 ml

33% cream 100 ml

Tiger prawns in brine 200 g

Cooking instructions 1 hour

1 Boil the parsnips and potatoes in a little water until soft. Then drain the water and chop the vegetables with a blender to a smooth purée together with the milk and cream. Season with salt and pepper and leave the soup to cool.

2 Chop the coriander and garlic, stir in the soya and fish sauces and olive oil. Put the prawns in the marinade and leave for five minutes.

3 Pour the puréed soup onto the plates and top with the pickled prawns.

Recipe tip You can use frozen shrimp instead of shrimp in brine – but defrost them before marinating and then fry them up a little. Or you could do without the shrimp altogether – and make parsnip soup with summer berries.

Banana roll

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .