Jerusalem artichoke soup with with king prawn and Sunny heRBs winter savory and lemon thyme
A delicious and delicate first course seasoned with Sunny heRBs winter savory and lemon thyme.A variation of the original recipe, which matches perfectly with king prawns and aromatic herbs.Let’s cook together!
Ingredients
- 300 gr Jerusalem artichoke
- 2 shallots
- Sunny heRBs winter savory to taste
- Sunny heRBs lemon thyme to taste
- Brandy (if you like it)
- Extra virgin olive oil to taste
- 2/3 teaspoons of butter
- 2 dl milk
- 500 gr potatoes
- Salt to taste
Instructions
- Peel and finely chop the shallots
- Brown them in a pan with some olive oil and some butter, adding one tablespoon of water.
- Wash the prawns, peel them and set aside the tails.
- Put the prawn shells and the Sunny heRBs witner savory into the same pan with the shallots. Cook on medium heat adding a cup of water and salt to taste.
- Peel, wash and slice the potatoes and the Jerusalem artichoke.
- Filter the prawn shells stock and put it in a pot with the potatoes, the Jerusalem artichoke and the milk. Cook for 15 minutes.
- Once ready, turn off the heat and blend it till smooth. If it looks to thick, add some more milk to taste. Keep it warm.
- Pan fry the prawns tails, adding some brandy and the Sunny heRBs lemon thyme.
- Serve the Jerusalem artichoke soup with the king prawns tails, a drizzle of extra virgin olive oil and the fresh aromatic herbs to garnish.
