Kohlrabi cream soup with devil prawns

AUTHOR
Brooke Calhoun
DIFFICULTY
very easy
RATING
4.3 3
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 200 g raw prawns
  • 1-2 TEASPOONS Chipotle-Tabasco
  • 7-10 Tbsp Sweet peppers
  • 3-4 Tbsp Olive oil
  • 3 (approx. 750 g) large kohlrabi with green
  • 1 (approx. 100 g) Potato
  • 1 small onion
  • 1 TABLESPOON Butter
  • 100 ml dry white wine
  • 2 TEASPOONS Vegetable broth (instant)
  • 100 g Whipped cream
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper

Directions

  1. 1

    Defrost the prawns if necessary. For the devil's marinade, mix Tabasco, 1 tablespoon paprika and 3-4 tablespoons of oil. Rinse shrimps, dab dry and marinate in the marinade for at least 30 minutes.

  2. 2

    Meanwhile clean the kohlrabi and put the tender inner leaves aside for garnishing. Peel, wash and chop the kohlrabi and potatoes. Peel and chop the onion. Heat butter in a large pot.

  3. 3

    Sauté the kohlrabi, potato and onion. Deglaze with wine and 400 ml water. Bring to the boil, stir in broth and simmer covered for about 15 minutes.

  4. 4

    Add cream and puree the soup with a hand blender. Season to taste with salt and pepper.

  5. 5

    Heat a pan without fat. Fry the prawns in it over medium heat while turning for 2-3 minutes. Season with salt. Serve the soup, add the prawns and small plucked kohlrabi leaves.

Nutrition Facts

KCAL
270 kcal
CARBS
10 g
FATS
19 g
PROTEINS
12 g