Soup greens clean or peel, wash and roughly dice. Halve 1 onion. Wash the thyme, shake dry. Press the garlic clove. Cut parsley leaves from the stalks and use them for other purposes. Put soup vegetables, onion and garlic in a large, wide pot.
Add about 1 litre of cold water, bay leaf, 1 teaspoon of salt, peppercorns, cloves, parsley stalks and thyme. Bring to the boil and simmer for about 30 minutes. Peel and chop 1 onion. Peel and wash potatoes and carrots and cut into large pieces. Melt butter in a pot and fry onion until transparent. Add the potatoes and carrots, fry briefly. Add stock, bring to the boil. Cover and let simmer for about 20 minutes at low heat. Wash shrimps and dab dry. Put 3 prawns on each skewer, sprinkle with lemon juice. Heat oil in a pan and fry skewers on each side for about 2 minutes. Season with salt.
Cover and let simmer for about 20 minutes at low heat. Wash shrimps and dab dry. Put 3 prawns on each skewer, sprinkle with lemon juice. Heat oil in a pan and fry skewers on each side for about 2 minutes. Season with salt. Wash the chives, dab dry and cut into fine rolls. Remove 2 tablespoons of carrot and potato cubes from the soup. Puree the soup. Stir in cream, season soup with salt. Arrange soup in cups. Put 1/2 tablespoon vegetable cubes into each cup. Arrange prawn skewers on top, sprinkle with chives
Remove 2 tablespoons of carrot and potato cubes from the soup. Puree the soup. Stir in cream, season soup with salt. Arrange soup in cups. Put 1/2 tablespoon vegetable cubes into each cup. Arrange prawn skewers on top, sprinkle with chives