Broad Bean Soup With Shrimps

Preparation:

Preparation: Peel the onions, cut them into thin rings and fry them in a large saucepan with 50 g of butter and a minced garlic clove, over moderate heat for 3-4 minutes, stirring occasionally with a wooden spoon. Add the broad beans, mix carefully and leave to flavor together over very gentle heat for another 3-4 minutes, then pour the chicken broth into the saucepan and add the orange zest cut into strips and two tablespoons of minced savory. Season with salt and pepper, bring to the boil and cook over moderate heat with the container covered for 20 minutes. At this point, remove the orange zest and pass the soup through a sieve, or blend it. Put the puree back into the saucepan, add the rest of the savory and the cream, season with salt and pepper and bring to the boil, taking care to stir from time to time, then leave to cook for 5-6 minutes. Brown the onions, cut into very thin rings, in a small pan with the rest of the butter, over moderate heat for 4 minutes, then add the peeled prawns and let them fry for a couple of minutes. Distribute the chopped parsley on a sheet of greaseproof paper and pass the prawns on it so that they are completely covered. Transfer the preparation into a hot bowl, sprinkle it with the sautéed vegetables, garnish it with the prawns and serve.