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.
