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

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, sig's garlic and asparagus soup with chilli prawn garnish. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Sig's Garlic and Asparagus Soup with Chilli Prawn garnish is one of the most well liked of recent trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Sig's Garlic and Asparagus Soup with Chilli Prawn garnish is something which I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have sig's garlic and asparagus soup with chilli prawn garnish using 13 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Sig's Garlic and Asparagus Soup with Chilli Prawn garnish:
  1. Prepare fresh green or white asparagus or use 4 cans of asparagus.
  2. Make ready garlic I used smoked garlic
  3. Prepare butter
  4. Make ready Cornstarch
  5. Prepare vegetable stock ( use less if you use the canning water)
  6. Take water ( cold)
  7. Prepare precooked large peeled prawns
  8. Prepare or two pinch each of salt and fresh cracked pepper
  9. Take of dried wild garlic or 2 tablespoon of fresh wild garlic
  10. Take whipping cream (optional)
  11. Make ready of chilli flakes
  12. Take asparagus tips
  13. Take olive oil
Instructions to make Sig's Garlic and Asparagus Soup with Chilli Prawn garnish:
  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.

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