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    White Almond Soup with Prawns, Mushrooms and Fresh Asparagus

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    White Almond Soup with Prawns, Mushrooms and Fresh Asparagus

    Serves: 2


    • Almond and asparagus salad
    • 8 green asparagus tips
    • ½ tablespoon sherry vinegar
    • 15 fresh (raw) almonds, peeled
    • 1 tablespoon fresh mint, chopped
    • A pinch of fresh dill
    • 11 raw king or tiger prawns (in shell)
    • 100ml water
    • 1 clove of garlic, peeled
    • 75ml olive oil, plus extra for sautéing
    • 1 tablespoon fresh parsley, chopped
    • 2 medium-sized fresh ceps (porcini or a similar type of mushroom), cleaned and thinly sliced
    • Salt
    • Freshly ground black pepper
    • 80g fresh (raw) almonds, peeled


    1. Boil five of the king prawns in the water for a few minutes: do not overcook. Strain and set the stock aside. (Use the prawns in another recipe).
    2. To prepare the white almond soup, use a food processor. First blanch the garlic in boiling water for two minutes. Whizz the almonds, blanched garlic, prawn stock and a pinch of salt in the blender. When smooth, add the olive oil little by little, without stopping the blender. Add the sherry vinegar and the parsley. Set aside.
    3. Peel and de-vein the remaining raw prawns. Blanch the asparagus for two to three minutes, then refresh under cool running water and drain.
    4. Season the mushrooms with salt and pepper. Heat a dash of olive oil in a small frying pan and sauté the mushrooms on both sides for a few seconds. Using another pan, sauté the king prawns in a little oil.
    5. Mix the sherry vinegar with a dash of olive oil and pour over the asparagus, tossing in the mint and dill. Assemble the almond, asparagus and herb salad in soup plates. Pour in the white almond soup and carefully place the king prawns and mushrooms on top. Add a little more olive oil and serve.

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