Broccoli soup with prawns

Published on 23 November 2016

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Ingredients and method

The preparation remains in its original order; guided mode is not available for this structure.

A bright, delicious seasonal soup for colder days.
INGREDIENTS FOR 4 PEOPLE
800 g broccoli
100 g stale bread
1 anchovy fillet in oil
12 prawn tails
About 400 g broccoli cooking water
1 and a half garlic cloves
Chopped chilli
Extra virgin olive oil
Salt
Choose bright broccoli.

I remove stalk and divide florets.

I wash well.

I boil salted water with garlic, removing garlic afterwards.

I cook broccoli for 10 minutes.

I drain, reserve water and 4 florets for garnish.

I add about 400 g cooking broth back.

1 anchovy and chilli.

Salt.

Half a garlic clove.

I blend with a stick blender, adding oil.

Keep smooth, velvety and fairly thick, adding stock if needed.

I dice bread for croutons.

I gently toast in oil until golden and crisp.

I shell and devein prawns.

I briefly sauté in hot oil with salt and chilli.

I serve hot soup with 3 prawns per portion.

Some croutons.

I garnish with broccoli and oil, serving extra croutons separately.

Original source: https://incucinaconlilly.com/2016/11/23/crema-di-broccoli-con-code-di-gamberi/

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