MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Sandra's Prawn Soup
Categories: Seafood, Vegetables, Chilies, Dairy, Herbs
Yield: 4 servings
450 g Raw king prawns
20 g Butter
1 sm Onion; fine chopped
1 Celery rib; fine chopped
1 Carrot; fine chopped
50 g White or chestnut mushrooms;
- chopped
1/2 ts Cayenne pepper
75 ml Dry white wine
200 ml Double cream
1 tb Olive oil
1 tb Flat-leaf parsley; fine
- chopped
Sea salt
Remove the shells from the prawns, put the shells in a
pan and cover with cold water. Bring to the boil. Reduce
the heat and simmer for 20 minutes, then strain and
reserve the liquid, discarding the shells.
Meanwhile, de-vein the prawns and reserve 12 for the
garnish. Chop the rest into small pieces. Cover with
clingfilm and chill.
Melt the butter in a large, heavy-based pan over a
medium heat, add the vegetables and cook for 6-8
minutes, stirring frequently, until softened. Season
with salt and a little cayenne pepper. Add the wine and
let it boil until reduced by half. Pour in the prawn
stock and bring to a simmer. Cook gently for 10-15
minutes, then add the double cream and bring back to a
simmer. Finally, add the chopped prawns and cook for 2-3
minutes, until just cooked through. Remove from the
heat.
Heat the oil in a frying pan until hot and add the
reserved whole prawns. Season with salt and a little
more cayenne pepper and fry for 2-3 minutes, tossing
once or twice, until they turn pink and opaque and are
just cooked through.
Ladle the prawn soup into warmed bowls and garnish with
the fried whole prawns and a sprinkling of chopped
parsley and cayenne pepper.
Serve immediately.
BY: David Pont+¼, Lizzy Barber & Jamie Barber
RECIPE FROM: http://allrecipes.com
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