Ingredients
4
- 2 dl vegetable stock
- 2 dl cream
- 300 g garden peas
- 20 g Bresc Freshly chopped garlic
- 20 half prawns
- 5 g Bresc Parrillada aio e lemone
- 1 dl milk
- 5 g Bresc Organic garlic puree
Ingredients
Preparation method
Bring the stock, cream and chopped garlic to the boil. Remove the pan from the heat and stir in the peas. Allow to cool and puree in a blender. Season with salt and pepper and strain through a fine sieve. Fry the prawns and season with aio e lemone. Whisk the milk with the organic garlic puree until it is foamy. Ladle the soup into a bowl, garnish with the fried prawns and garlic foam.
Tags
PS in foodservice