Spinach soup amuse bouche and a prawns on a broad bean salad starter

We had some friends over for dinner last night and as we spoke the day before it turned out that it was their wedding anniversary! We have tried to get something in the diary for ages so they had cancelled their celebratory dinner to come over to ours. I felt that I should make a bit of an effort and after much thinking I wanted to do a prawn starter and include lovely produce from the allotment!

Things are finally starting to take off, the broad beans are plentiful and I brought home some beetroot thinnings, small radishes, a few rhubarb stalks, the last few asparagus stalks and some herbs. I picked some more sage leaves and some bayleaves. The first bayleaves are so soft and aromatic you can eat them.

Prawn & broad bean salad starter, serves 4

  • prawns, if they are not de veined take this out 
  • lemon mayonnaise
  • fresh dill
  • 1 garlic clove
  • 1 tbsp light creme fraiche
  • broad beans
  • baby spinach leaves
  • 2 spring onions
  • 1 courgette
  • 1/2 avocado
  • beetroots

To decorate 

  • radish 
  • asparagus
  • pickle mushrooms

I started by steaming the prawns and then chopping them up, leaving one whole per serving for decoration.

I trimmed the beetroots and left the best leaves on them and steamed them with the asparagus and the radishes.

15June_Beets

Mix the prawns with creme fraiche, a little lemon mayonnaise, chopped dill and a crushed garlic clove and set aside. I made the mayonnaise from rapeseed oil, I think it has just the right amount of flavour.

Cut the courgette in to thin slices and julienne some of it. Blanch with the peeled broad bean. Make a lemon vinaigrette from lemon juice, mustard , avocado oil, copped parsley and mint and salt & pepper. Dice the avocado and mix with the vinaigrette, add the julienned courgette and broad beans  when cooled and mix.

15June_Salad

When everything was prepared I did a spinach soup as an amuse bouche. I picked the spinach in the morning and it tastes so amazing, like spinach but more!

Spinach soup for amouse bouche, serves 6

  • 1 yellow onion 
  • 1 celery stalk
  • 2 garlic cloves
  • 1 tbsp oil for cooking
  • 1.5 dl chicken stock
  • 1/2 dl cream
  • a good bunch of spinach
  • cayenne pepper to taste
  • salt & pepper

Chop the onion, garlic and celery and soften in the oil, it doesn’t need any colour. Add the cayenne pepper and then the milk, cream and spinach, let cook for 5-10 minutes. Taste with salt and pepper, place in the blender, whizz and serve with bacon crumbles.

15June_SpinachSoup

Plate up, add a little more lemon mayonnaise and serve.

15June_Starter

It was a light light starter, despite the many ingredients and it went down very well with some prosecco! A good way to kick off an anniversary dinner!

I have entered this to Javelin Warrior’s Made with Love Mondays, always an inspiring challenge!

MadeWithLove

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Comments
2 Responses to “Spinach soup amuse bouche and a prawns on a broad bean salad starter”
  1. The spinach soup and the salad sound delicious. I love the photograph of the radishes too! So beautiful and so much different from the little red bulbs I see almost everywhere else…

    • petra08 says:

      hi Mark

      thank you 🙂 The soup I think was my favorite even if I love broad beans! Glad you like the photograph

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