April 2005
My Favorite Recipe
Tim Sebastian Bender, Chef at Cafe Forum
Wild Garlic Soup with
Greenland Prawns
Serves 4
Ingredients:
700 ml beef stock
1 l cream
150 g wild garlic (Bärlauch)
150 g Greenland prawns
30 g cornflour (Speisestärke)
Pinch of salt and white pepper
Preparation:
Purée the wild garlic with 100 ml of the stock. Add the rest of the stock to the cream, and bring to the boil. Mix the cornflour with a drop of cold water and add this paste to the stock and cream to thicken it. Season. Stir purée into the boiling stock, then add the prawns and let it simmer for a few minutes. Serve with warm olive ciabatta.
Café Forum
Corneliusstrasse 2, Tel. 26 88 18
