Ingredients: 1 kg prawns 1 onion, chopped 1 cup chopped celery, including the green tops 4 cups water 2 tablespoons butter 2 tablespoons flour Salt and pepper 1 tablespoon tomato paste 1/2 cup dry white wine 1/2 cup cream whipped cream for garnish lemon rind for garnish
Directions:Shell the prawns and reserve a few for the garnish. Place the remainder in a food processor and puree. Place the prawn shells, onion and celery in the water and bring to the boil. Cook for 20 minutes and then allow to cool. Strain thoroughly. Melt the butter and add the flour, salt and pepper to taste, and stir for 2-3 minutes over a low heat. Add the prawn liquid and stir until thickened and boiling. Stir in the tomato paste and wine and cook gently for 10 minutes. Stir in the pureed prawns and the cream and heat through gently. Do not allow this mixture to boil as this may cause the soup to curdle. Place in warmed bowls and garnish with whipped cream, the reserved prawns and fine strips of lemon rind. |