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Montagnolo soup with prawns

Recipe for 4 Portions:

150g Montagnolo
2 tbsp rape seed oil
1 tbsp clarified butter
200ml cream
Juice of half a lemon
600ml vegetable stock
2 tbsp flour
1 onion
Freshly ground pepper
8 prawns, shelled and cleaned
1 chilli
1 tbsp cress
2 tbsp mixed shoots


Accompaniment:

1 baguette


Preparation:

Cut the chilli into rings. Remove the rind from the Montagnolo and cut into cubes. Peel and finely chop the onion. Brown in the clarified butter, dust with butter and flour. Pour in the cold vegetable stock and stir to a paste. Add the cream and lemon juice, fold in the Montagnolo and season with pepper. Keep warm. Heat rape oil in a pan and quickly fry the prawns and chilli over a moderate heat. Put the soup into bowls and sprinkle with prawns and the mixed shoots.


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