Mediterranean variety of flavors for wine and food
Wine with food thrives on aromatic harmony and the interplay of Mediterranean ingredients. The fennel and orange soup with prawns offers an impressive taste experience, in which the fine aniseed notes of the fennel and the citrus freshness of the orange blend together in the creamy stock. Fried prawns provide the necessary structure and bring a touch of the sea to the dish. This composition focuses on the diversity of flavors, with wine and food interacting perfectly with each other. The soup is ideal as a festive starter or light main course and is perfect for both summer evenings and winter dinners. The refreshing fruit, the gentle herbal profile and the delicate shrimp aroma make the dish a prime example of modern cuisine in which wine and food go hand in hand.
Ideal wine pairing: Verdejo DO Rueda (Rueda, Spain)
The Verdejo from Rueda offers a delicate combination of freshness, herbal notes and delicate exoticism – the perfect finishing touch for this soup. Its distinctive aroma of lime, green apple and fresh mint is combined with subtle tones of tropical fruit and white flowers. The moderate acidity and fine minerality have an invigorating effect on the creamy consistency of the soup and skillfully highlight the fennel-orange note. At the same time, the aromatic power of the Verdejo creates a counterbalance to the umami-rich prawns without overpowering their delicacy. Together, the wine enhances the nuances of the dish and ensures a long, fresh finish that leaves you wanting more.
Further wine recommendations for this dish
Albariño DO Rías Baixas (Galicia, Spain)
Albariño from Rías Baixas impresses with lime-salty aromas, floral blossom notes and a hint of green apple. Its energetic freshness lifts the fine aniseed note of fennel and the citric acidity of orange to a higher level. The salty minerality reflects the maritime element of the prawns and ensures a long, elegant finish. The Albariño underlines the Mediterranean lightness, harmonizes with every fork and remains confident even next to intense aromas.
Chablis AOC (Burgundy, France)
A Chablis with its cool minerality and elegant citrus notes discreetly plays around the creamy soup and brings balance to the glass. The lively acidity and the distinctive note of wet stone underline the fine freshness of the orange and ensure clarity of aromas. Paired with the slightly iodized accent, the Chablis goes well with the prawns without stealing the show – a classic, multi-layered pairing for discerning connoisseurs.
Pinot Gris Baden QbA (Baden, Germany)
A Pinot Gris brings mellowness, fine pear aromas and nutty depth to the combination. The moderate acidity creates a velvety frame that dresses the fennel structure and the orange. The creaminess of the wine enhances the soup, while its subtle fruit harmonizes with the prawns and fennel herb. The balance of freshness and depth sets new accents.
Grüner Veltliner Wagram DAC (Wagram, Austria)
The Grüner Veltliner from Wagram brings spice, notes of white pepper and green freshness. Its lively acidity and fine herbal structure interact perfectly with fennel and orange, while the creamy body rounds off the dish. The spicy notes skillfully showcase the prawns without overpowering the fruitiness of the soup.
Sauvignon Blanc Marlborough (New Zealand)
Sauvignon Blanc from Marlborough presents itself with an expressive aroma of gooseberry, passion fruit and fresh grass. The vibrant acidity provides a lively freshness that brings out the complex interplay between fennel, orange and prawns. The tropical nuances and minerality enhance the Mediterranean aromas of the soup and make this wine a modern companion for international cuisine.
The recipe:
Fennel and orange soup with prawns
Cooking utensils
- 1 Cooking pot
- 1 Pan
- 1 Cutting board
- 1 Knife
- 1 Blender
Ingredients
Soup
- 1 large fennel bulb
- 1 large potato
- 200 ml Freshly squeezed orange juice
- 1 Small onion
- 500 ml Vegetable broth
- 2 1 tbsp olive oil
- Salt Pepper, fennel seeds
Shrimps
- 8 raw shrimps
- 2 1 tbsp olive oil
- 1 Garlic clove
- Zest of half an orange
- Pepper coarse sea salt
Finish
- fresh parsley
- Orange zest
Preparation
Soup
- Dice the fennel, potato and onion and sauté in olive oil. Deglaze with orange juice, add vegetable stock and cook for 15 minutes until soft. Season with fennel seeds, salt and pepper and puree until smooth.
Shrimps
- Peel the prawns and quickly fry in hot olive oil with the garlic and orange zest. Season with pepper and sea salt.
Finish
- Pour the soup into bowls, arrange the prawns on top and garnish with parsley and fresh zest.
Recommended side dishes
- Baguette
- Salad with orange fillets
- Herbal oil
