Recipe: Eating on a Dime Sig's Garlic and Asparagus Soup with Chilli Prawn garnish

Recipe: Eating on a Dime Sig's Garlic and Asparagus Soup with Chilli Prawn garnish Delicious, fresh and tasty.

Sig's Garlic and Asparagus Soup with Chilli Prawn garnish. Melt the butter in a flame proof dish. Chop Garlic, spring onion, Dill and asparagus. A quick prawn recipe loaded with BIG flavours!

Bring to a simmer, then add butter, lemon juice, parsley and chilli flakes and stir.

To serve garnish with parsley, chilli flakes and lemon slices Lee Kum Kee Tomato garlic prawn.

Variety is the spice of life It's not about a pile of egg-fried rice and sticky chicken, day after day.

You can have Sig's Garlic and Asparagus Soup with Chilli Prawn garnish using 13 ingredients and 10 steps. Here is how you cook it.

Ingredients of Sig's Garlic and Asparagus Soup with Chilli Prawn garnish

1. It’s of fresh green or white asparagus or use 4 cans of asparagus..

2. You need of garlic I used smoked garlic.

3. Prepare of butter.

4. It’s of Cornstarch.

5. It’s of vegetable stock ( use less if you use the canning water).

6. You need of water ( cold).

7. Prepare of precooked large peeled prawns.

8. It’s of or two pinch each of salt and fresh cracked pepper.

9. It’s of of dried wild garlic or 2 tablespoon of fresh wild garlic.

10. You need of whipping cream (optional).

11. Prepare of of chilli flakes.

12. Prepare of asparagus tips.

13. You need of olive oil.

A proper Chinese meal is made up of lots of different dishes - some rich, others light, some stir-fried, another steamed.

They change colour from grey to pink when cooked.

Make sure not to overcook, as they will go rubbery.

Squeeze the juice from the second half of the lime directly onto the prawns.

Sig's Garlic and Asparagus Soup with Chilli Prawn garnish step by step

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..

Saute onion and fennel in oil over medium high heat.

Add garlic and saute for a couple more minutes, until garlic becomes fragrant.

Add water or stock and sliced potatoes, and bring to a boil.

Great garnish for any meal, Thai food or not, in Thai cooking it's often used to garnish, soups, noodles, stir-fry and many more, just look out for them in our other recipes and tutorials.

Here's a couple to be going in with Khwanjai's delicious Lettuce and Pork Soup and how about our lovely Fried Fish with garlic.