Prepare roasted garlic potato cream soup with prawns sautéed in basil. Practise roasting garlic, making a smooth puréed soup, preparing basil oil and cooking prawns.
Peel, cut and keep aside the onion. Peel, cut and reserve the potatoes in cold water. and strain the potatoes.
In a pot, warm the olive oil. Add the onion and for two minutes without coloring the onion. Add cut potatoes and cover with stock. Taste and rectify seasoning if necessary.
Bring to a boil and reduce the heat to . Boil for 20 minutes.
, devein, cut and reserve the prawns.
Check if potatoes are cooked, then add the cream. Simmer for 5 minutes. Clean the roasted garlic by squeezing the heads and discarding the peels. Add the roasted garlic to the soup. Cook for 2 minutes.
Process the soup in a blender or a hand blender. Process until the soup becomes totally smooth. Taste and rectify seasoning if necessary.
In a non-stick pan heat half tablespoon of olive oil. Add and sauté the cut prawns on high heat. Cook for a maximum of two minutes. Turn off the heat and toss with basil oil. To keep it green, do not cook anymore. Strain to remove any fat and reserve.
Serve the soup in heated or warm soup bowls. Add the prawns on top. with basil oil and finish with ground pepper.
This recipe connects to Soups Making 101 — learn the technique step by step in the video lessons.
Shrimp cook in minutes — watch for the curl and the color change, then get them off the heat immediately. If you'd like to go deeper, Soups Making 101 covers this in full.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
