Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, sig's garlic and asparagus soup with chilli prawn garnish. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Sig's Garlic and Asparagus Soup with Chilli Prawn garnish is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Sig's Garlic and Asparagus Soup with Chilli Prawn garnish is something which I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook sig's garlic and asparagus soup with chilli prawn garnish using 13 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Sig's Garlic and Asparagus Soup with Chilli Prawn garnish:

1. Take fresh green or white asparagus or use 4 cans of asparagus.
2. Prepare garlic I used smoked garlic
3. Take butter
4. Make ready Cornstarch
5. Make ready vegetable stock ( use less if you use the canning water)
6. Make ready water ( cold)
7. Take precooked large peeled prawns
8. Prepare or two pinch each of salt and fresh cracked pepper
9. Take of dried wild garlic or 2 tablespoon of fresh wild garlic
10. Prepare whipping cream (optional)
11. Take of chilli flakes
12. Prepare asparagus tips
13. Make ready olive oil

Steps to make Sig's Garlic and Asparagus Soup with Chilli Prawn garnish:

1. Trim the hard, woody ends of the fresh asparagus and cut into about 1 inch pieces.
2. Soften 8 or 9 cloves garlic in 4 tablespoons of water for 5 minutes. Melt the butter in a flame proof dish . Add asparagus and sauté for about 6 minutes . Do not fry or brown .
3. Add the stock, the softened garlic with water, and any canning juices if using canned asparagus.
4. Skim if necessary. Simmer for about 5 minutes . Remove twelve of the fresh asparagus tips.
5. Season the soup with salt, pepper and the wild garlic.
6. Continue cooking for about 20 minutes if using fresh asparagus. If using canned cook for about ten minutes
7. Puree the soup in a blender until very smooth.
8. Return into pan over low heat .You can now thicken the soup with cornflour if you like it to be a thicker soup. Do this by blending the cornflour with the 1 1/2 tablespoon of water .Whisk this into the simmering soup to thicken it. You can now add the cream if using it.
9. Heat the olive oil , cut the remain garlic into very thin slices. Add the chilli flakes to oil and the garlic and heat gently until garlic starts to just brown on the edges. Add the prawns and heat through for a few minutes . No longer as they will turn rubbery as they are cooked already.
10. Put the soup into warmed plates and garnish with the prawns, asparagus tips and the chilly and garlic oil.

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