Jerusalem artichoke soup with prawns

Preparation – 10 minutes

Peel the Jerusalem artichokes and cut them into chunks. Cut the shallots and garlic into dice. You don't have to cut the ingredients very finely since everything will be puréed later on. Rinse and clean the leek and cut it into small chunks.

Preparing the prawns is very easy, you just need to peel the scampi and remove the intestinal tract. After cleaning, place the prawns in a bowl of cold water. Alternatively, you can buy prawns which have been ready cleaned and prepared, which can usually be found in the freezer section of the supermarket.

It's best to use home-made chicken stock, but the store-bought stock will be fine too.

Finishing the Jerusalem artichoke soup with prawns – 30 minutes

Heat olive oil in a large saucepan and sauté the garlic, shallots and Jerusalem artichoke for 3 - 5 minutes. Deglaze with the chicken stock, cover, and let the soup simmer for around 20 minutes. Keep the lid on the saucepan to prevent the Jerusalem artichoke soup from losing too much moisture. Purée into a soup with a stick blender or regular blender.

You can pass the Jerusalem artichoke soup through a sieve to make an even smoother, velvety soup. Fry the prawns. To do this, heat a large frying pan over medium heat.

Pour a drizzle of olive oil over the prawns and place them in the hot frying pan (don't move them around). Turn the prawns after a minute or so, and fry the other side. Thread the prawns along a skewer and place on top of the soup bowl to keep them warm.

Just before serving, stir the cream into the soup and season with salt and pepper.