Roasted Garlic Soup with King Prawns
Silky roasted garlic soup enriched with cream and topped with pan-seared king prawns. Garlic bulbs are oven-roasted until tender, then blended smooth with vegetable stock and cream. Finished with sautéed prawns, fresh parsley, and cayenne pepper for warmth.
Ingredients
Instructions
- 1
Preheat oven to 180 degrees.
- 2
Cut the top off each garlic bulb with a sharp knife. Drizzle with olive oil, wrap in aluminum foil, and roast in the oven for 30-35 minutes until cloves are soft.
- 3
Finely chop the shallot and parsley.
- 4
Heat olive oil in a frying pan and fry the shrimp over medium heat for 5 minutes. Season with cayenne pepper and set aside.
- 5
Remove garlic from oven and cool briefly. Squeeze the roasted cloves from the bulbs.
- 6
Heat olive oil in a stockpot and fry the chopped shallot until translucent.
- 7
Add the roasted garlic cloves and shallot to the pot.
- 8
Add vegetable stock, bring to a boil, then pour in the cream.
- 9
Blend the soup with a hand blender until smooth.
- 10
Pour soup into serving glasses, top with the cooked shrimp, and garnish with fresh parsley.
Tips
Roast garlic until cloves are completely soft for the smoothest soup texture.
Use a hand blender for a silky consistency; do not over-blend or the soup may become too thin.
Good to Know
Refrigerate in an airtight container for up to 3 days. Reheat gently on the stove; do not boil.
Roast garlic bulbs up to 2 days in advance. Make soup base (without prawns) up to 1 day ahead; reheat and cook prawns fresh before serving.
Serve hot in warmed glasses or bowls. Prawns can be plated on top or served on the side.
Common Mistakes
Do not skip the cooling step for roasted garlic to avoid burning your hands when squeezing.
Do not overcook prawns on the stovetop to avoid tough, rubbery texture.