Steps to Make Speedy Sig's Garlic and Asparagus Soup with Chilli Prawn garnish

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, sig's garlic and asparagus soup with chilli prawn garnish. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Juicy prawns in a sweet, spicy, garlicky sauce, this Chilli Garlic Prawns is super quick to make but packs a serious flavour punch! 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. This asparagus soup tastes rich, yet it's made without heavy cream — just veggies, broth, and a hint of Add the onions and garlic.

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To get started with this recipe, we have to first prepare a few components. You can have sig's garlic and asparagus soup with chilli prawn garnish using 13 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Sig's Garlic and Asparagus Soup with Chilli Prawn garnish:

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

Put that fresh asparagus to good use in this wonderful creamy soup! Asparagus and garlic are Deliciously creamy, yet healthy and easy to make soup with roasted garlic and asparagus. Ladle into bowls. (see notes for making ahead). Garnish with shredded cheddar cheese, squeeze of lemon.

Steps to make Sig's Garlic and Asparagus Soup with Chilli Prawn garnish:

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.

Ladle into bowls. (see notes for making ahead). Garnish with shredded cheddar cheese, squeeze of lemon. Carefully remove the prawns from the frying pan with a slotted spoon. Serve immediately with some of the flavoured cooking oil drizzled over, with lemon wedges and perhaps some bread for dipping. Asparagus and onions are steamed until tender, then quickly browned in butter with garlic.

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