Sig's Garlic and Asparagus Soup with Chilli Prawn garnish recipe. The Way to be a healthy weight balancing energy in and energy out
Achieving or maintaining a healthy weight is about balancing the energy we take in with all the energy we burn off (energy out).
Tips for watching the energy you take in:
Enjoy many different foods from each of the five food groups in the amounts recommended Watch your portion sizes especially foods and drinks which are high in kilo-joules Restrict your intake of energy-dense or large kilo-joule foods and beverages (check the kilo-joules on the menu when exercising ) If you do have an energy-dense meal, select meals or drinks that have fewer kilo-joules at other meals in the day.
Tips for seeing the energy you burn off:
Be active in as many ways as possible through the day take the stairs instead of the lift, get off the bus a stop early and walk break up sitting period on the job
Do more action when you consume more kilo-joules.
Reaching and maintaining a healthy weight is good for your general vitality and well-being and helps prevent several diseases.
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We hope you got benefit from reading it, now let’s go back to sig's garlic and asparagus soup with chilli prawn garnish recipe. You can have sig's garlic and asparagus soup with chilli prawn garnish using 13 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Sig's Garlic and Asparagus Soup with Chilli Prawn garnish:
- Get 1 kg fresh green or white asparagus or use 4 cans of asparagus.
- You need 12 clove garlic I used smoked garlic
- Prepare 25 grams butter
- Provide 1 1/2 tbsp Cornstarch
- You need 1 liter vegetable stock ( use less if you use the canning water)
- You need 1 1/2 tbsp water ( cold)
- Get 150 grams precooked large peeled prawns
- Provide 1 or two pinch each of salt and fresh cracked pepper
- Use 1 tbsp of dried wild garlic or 2 tablespoon of fresh wild garlic
- Provide 100 ml whipping cream (optional)
- Provide 1 pinch of chilli flakes
- You need 12 asparagus tips
- You need 1 tbsp olive oil
Instructions to make Sig's Garlic and Asparagus Soup with Chilli Prawn garnish:
- Trim the hard, woody ends of the fresh asparagus and cut into about 1 inch pieces.
- Soften 8 or 9 cloves garlic in 4 tablespoons of water for 5 minutes. Melt the butter in a flame proof dish . Add asparagus and sauté for about 6 minutes . Do not fry or brown .
- Add the stock, the softened garlic with water, and any canning juices if using canned asparagus.
- Skim if necessary. Simmer for about 5 minutes . Remove twelve of the fresh asparagus tips.
- Season the soup with salt, pepper and the wild garlic.
- Continue cooking for about 20 minutes if using fresh asparagus. If using canned cook for about ten minutes
- Puree the soup in a blender until very smooth.
- Return into pan over low heat .You can now thicken the soup with cornflour if you like it to be a thicker soup. Do this by blending the cornflour with the 1 1/2 tablespoon of water .Whisk this into the simmering soup to thicken it. You can now add the cream if using it.
- Heat the olive oil , cut the remain garlic into very thin slices. Add the chilli flakes to oil and the garlic and heat gently until garlic starts to just brown on the edges. Add the prawns and heat through for a few minutes . No longer as they will turn rubbery as they are cooked already.
- Put the soup into warmed plates and garnish with the prawns, asparagus tips and the chilly and garlic oil.
Another thank you to our reader, herewith some tips of preparing food safely.
It’s extremely important to prepare food safely to assist stop harmful germs from growing and spreading. You can take some steps to help protect yourself and your family from the spread of harmful germs.
Wash your hands
Your hands can quickly spread bacteria around the kitchen and on food. It’s important to always wash your hands thoroughly using soap and warm water:
Before beginning to prepare food After touching raw food such as poultry, meat and veggies After visiting the toilet After touching the bin after touching pets
Do not forget to dry your hands thoroughly too, because wet hands disperse bacteria more easily. Maintain worktops clean
Before you start preparing meals, it is significant worktops, kitchen utensils and chopping boards are all clean. If they’ve been touched by raw poultry, meat, eggs or vegetables you’ll want to wash them completely.
You should shift dish cloths and tea towels regularly to avoid any bacteria growing on the substance.
Raw foods like fish, poultry and veggies may contain dangerous bacteria which can spread quite easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods from ready-to-eat meals, like salad, bread and fruit. This is because these types of food will not be cooked before you eat them, so any germs that get on the food will not be killed.
To help stop bacteria from spreading:
Do not let raw food such as fish, poultry or vegetables touch other foods Do not prepare ready-to-eat food with a chopping board or knife that you have used to prepare raw food, unless they’ve been washed completely first
Buy raw fish or meat and shop on the bottom shelf of this fridge where they can not touch or drip onto other foods Don’t wash raw meat before cooking Wash, peel or cook vegetables unless these are called’ready-to-eat' on the packaging
Examine the tag
It’s very important to read food labels to make sure everything you’re going to use has been saved correctly (according to any storage directions ) and that none of the meals is past its’use by' date.
Food that goes off fast usually has storage instructions on the tag that state just how long you may keep the food and whether it needs to go in the fridge.
This sort of food often has particular packaging to help keep it fresh for longer. But it will go off immediately as soon as you’ve opened it. For instance, you may see’eat in two days of opening' on the tag. Use by dates
You should not use any food after the’use by' date even when the food looks and smells nice, since it might contain harmful bacteria. Best before dates
The’best before' dates indicated on most foods are more about quality than security. When this date runs out, it does not mean that the food will be harmful, but its own flavour, colour or texture may begin to deteriorate.
Following this date, that the quality of the egg will deteriorate if any salmonella bacteria are found, they could multiply to high levels and may make you ill.
If your plan is to use a egg after its best before date, make certain you only use it in dishes at which it’s going to be fully cooked, so that both yolk and white are solid, like in a cake or even as a hard-boiled egg.
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