Bean curd soup with shrimps
Instructions
Peel the onions, cut into thin rings and let them FRY in a saucepan capable with 50 g of butter and a clove of minced garlic, a moderate heat for 3-4 minutes, stirring occasionally with a wooden spoon.
Add the beans, stir gently and let flavour all together with sweet heat for another 3-4 minutes, then pour in the chicken broth casserole and add the orange peel, cut into strips and two tablespoons of chopped savory.
Season with salt and pepper, bring to a boil and cook over moderate heat in covered container for 20 minutes.
At this point remove the orange zest and pass the soup through a sieve, or shake it.
Put the puree in saucepan, add the rest of the savory and the cream, add salt and pepper and bring to a boil, making sure to stir occasionally, then simmer for 5-6 minutes.
Fry the onions, cut into thin rings, in a small frying pan with rest of butter, moderate heat for 4 minutes, then add the shrimps and let them cook for a few minutes.
Spread the chopped parsley on a sheet of wax paper and round off the shrimp so that they remain fully covered.
Transfer preparation in a hot tureen, sprinkle with the sauce, garnish with the prawns and serve.
Ingredients and dosing for 6 persons
- 80 g of butter
- 2 onions
- 1 clove of garlic
- 4 scallions
- 1300 g of fresh shelled beans
- 160 cl of chicken soup
- Salt
- Pepper
- 1/2 orange (zest)
- 4 tablespoons of chopped savory
- 250 g of cream
- 225 g of shrimp
- 3 tablespoons of chopped parsley