Fennel and orange soup with prawns
The fennel and orange soup combines Mediterranean herbal notes with fruity freshness and becomes an aromatic highlight with fried prawns. The creamy fennel, orange and potato soup is perfectly balanced between elegance and intensity thanks to the olive oil, fresh herbs and orange zest. The prawns are seasoned with Mediterranean spices and provide a characterful accent. Ideal as a starter or light main course.
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
Nutritional values per portion
Calories: 380kcalCarbohydrates: 33gProtein: 14gFat: 16g
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