Pumpkin Cream Soup with Tiger Prawns


Photo: archive of the press service of the restaurant "Scottish cell"
Ingredients
Cream 20% fat80 gramsTiger prawns3 piecesRosemary1 sprigSesame seeds1 gramButter6 grams1 piecePumpkin450 grams100 gramsCarrot150 gramsGarlic6 gramsRefined vegetable oil30 gramsUnsalted butter20 grams
  • Servings:
  • Preparation time:10 minutes
  • Cooking time:20 minutes
  • Flow temperature:Hot dish
  • Processing Type:Cooking

Cream soup, which is a type of cream soup, is a traditional European dish that has a delicate texture and cooks very quickly. In our country recently, such soups are also becoming very popular. The chef of the restaurant "Scottish cell" Yuri Lamonov told how to make a delicious and nourishing pumpkin cream soup.

Cooking method:

First you need to prepare the bread, which will be served soup.

Take round rustic bread, carefully cut off the top of it (in the form of a lid) and set it aside. Breadcap is useful when serving.Remove crumb from bread partially, smear it with a raw egg, put it on a baking sheet and send it to an oven heated to 180 degrees for 3 minutes.

Next, cook the soup. Onions and carrots cut into medium cubes, fry in a saucepan with the addition of vegetable oil. Peel the pumpkin, cut into small cubes and add to the carrots. Finely chop the garlic and add to the pumpkin. Pour vegetable broth and cook until pumpkin. Then blender the soup to a state of mashed potatoes. Add spices to taste.

Fry shrimps with sesame in a frying pan with garlic oil.

Before serving, add cream and heat.

Cream soup pour into baked bread pot, add shrimps fried with sesame, cover with bread lid and serve.



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