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🍲 Creamy Pea and Rocket Soup with Sautéed Prawns

351 kcal · 30 min · 4 servings

Ingredients

• Arugula 100 g
• Onions, yellow 1 pcs
• Garlic cloves 1 pcs
• Butter 30 g
• Wheat flour, Type 405 30 g
• Vegetable broth 600 ml
• Peas, frozen 300 g
• Party Shrimp 125 g
• Salt Pinch
• Heavy cream 200 g
• Pepper, black ground Pinch

Instructions

1. 1. Wash the rocket thoroughly under cold water and pat it dry.
2. 2. Halve the onion and remove the skin.
3. 3. Dice the onion into small cubes.
4. 4. Peel the garlic clove.
5. 5. Finely chop the garlic.
6. 6. Melt the butter in a pot over medium heat.
7. 7. Sauté the onion cubes and garlic for 3 to 4 minutes until translucent.
8. 8. Sprinkle the flour over the onions and garlic.
9. 9. Stir the mixture for about 1 minute to cook the flour slightly.
10. 10. Deglaze the mixture with the vegetable broth.
11. 11. Reserve a small handful of rocket leaves for garnish.
12. 12. Add the peas and the remaining rocket to the pot.
13. 13. Bring the soup to a boil.
14. 14. Simmer the soup for about 7 minutes.
15. 15. Rinse the prawns under running water.
16. 16. Pat the prawns dry thoroughly with a kitchen towel.
17. 17. Heat 1 tablespoon of butter in a separate pan over medium heat.
18. 18. Sauté the prawns in the pan for 2 to 3 minutes.
19. 19. Season the prawns with salt.
20. 20. Blend the soup until smooth and creamy using a hand blender.
21. 21. Stir the cream into the pureed soup.
22. 22. Season the soup with salt and pepper to taste.
23. 23. Whisk the soup briefly to make it frothy.
24. 24. Pour the soup into the bowls.
25. 25. Place the sautéed prawns and the reserved rocket leaves on top of the soup.
26. 26. Serve the soup immediately and enjoy your meal.

Nutrition per serving

• kcal: 351
• Protein: 15 g · Fett/Fat: 18 g · Carbs: 30 g