Cream of Spring Onion Soup

For the cream of spring onion soup, cut away the top green quarter of the spring onion, as well as the hairy root and remove the outermost leaf. Cut the rest into small strips.

In a saucepan with a little oil, sauté the spring onions, season with salt, extinguish with a little white wine. Pour in the soup and the cream and let it simmer for about 4 minutes at low heat.

Shortly before serving, season with pepper and salt and puree with the purée tabes until creamy green.

Remove the king prawns from their shells, remove the intestines, dice them, season with salt and pepper and quickly fry them in olive oil over high heat, drain on a piece of kitchen roll.

Serve the cream of spring onion soup with the shrimp.

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