When the weather gets cold, the tough whip up a warm soup.

This one is slightly thai-influenced in its taste, and extremely quick and simple to do.

You need:

• 2 cans asparagus
• 1 paprika
• 1 yellow onion
• 200-300 g frozen prawns
• vegetable broth (1 bouillon cube)
• 5 dl water
• 2 dl cream
• salt, pepper, chili powder, sumac
• fresh coriander

Rinse the canned asparagus in a strainer until no foam appears. Wait until the water drizzles out, then dump into a pot.

De-seed the paprika. Slice it into big chunks. Then dump into the pot.

Peel and roughly hack the onion, throw it into the pot.

Put bouillon cube and 5 dl water into the pot. Heat it up and boil for some time, until paprika has softened and the cube has completely dissolved.

Take the pot off the stove and use a wand blender aka. immersion blender to puree the vegetables to make a fluid paste.

Pour in the cream and mix well. Put the pot back to the stove and use medium-high temperature.

Let heat up for a while, add pepper and salt. TASTE before adding the salt as the bouillon cube can be salty! Also mix in chili powder and sumac to taste.

Next, dump in the frozen prawns. Mix well, bring to boil.

Soup must be hot but do not overcook the prawns.

Take about 3 palm-fulls of coriander leaves, and hack them into small pieces. Dump the hacked coriander into the soup. Mix well.

Done!

Enjoy with some fresh white bread and (cold) butter over the bread.

For drinks, if you want to be fancy for this ad-hoc soup, try white wine or lager beer. Maybe a nice Riesling for the wine, and Red Stripe for the beer.