Prawns, porcini mushrooms and asparagus soup, scented with marjoram

Hungarian porcini mushrooms are really excellent and work well in hundreds of dishes. The combination of fish or crustaceans is particularly good. In each spoonful of this soup, you will taste the different flavors and, at the same time, enjoy a unique and exiting cocktail of aromas.

Ingredients (serves 4)

Chicken stock (1 lt)
Tiger prawns (12 x 60 gr)
Porcini mushrooms (4)
Green asparagus (12 spears)
Marjoram (1 small bunch)
Tomatoes (2 diced)
Pepper

Method

We always have some tasty chicken stock to hand to use as a clear base for our soup.
Using a wooden skewer, we clean the prawns thoroughly, removing all the shells and then cut the tails in half.
We peel and wash the asparagus before cooking it in boiling water for just 1 minute. We then cut each spear diagonally into 3 pieces.
After washing the porcini mushrooms, we dry them with a kitchen towel and then cut them lengthways into 6 wedges.
We wash the marjoram, too, picking all the leaves but not cutting them until a few seconds before we need to use them.
Once we have brought the chicken stock to the boil, we add the rest of the ingredients and bring the soup back to the boil for no more than 2 minutes. We serve immediately, spreading the chopped marjoram on top and garnishing with the diced tomato.

Tips:

Difficulty easy
Preparation: 30 minutes
Cooking time: 15 minutes