Prawn And Potato Soup Recipe
Ingredients
| 300 gms prawns, with shells | ||
| Butter | 1 Tablespoon | |
| Oil | 1 Tablespoon | |
| 6 medium-sized potatoes, roughly chopped | ||
| Leeks | 2 Small, sliced | |
| Salt | 1 Teaspoon | |
| Ground black pepper | 1/2 Teaspoon | |
| 1/2 tspTabasco sauce | ||
| Stock | ||
| 1/2 medium-sized onion, sliced | ||
| 1/2 medium-sized carrot, sliced | ||
| Ginger | 1/2 Inch | |
| Bay Leaf | 1 | |
| Celery leaves | 3 | |
| Black peppercorns | 4 To taste | |
| 5 cups light chicken stock or water | ||
| Liaison | ||
| 2 egg yolks, lightly beaten | ||
| Milk | 1/2 Cup (16 tbs) | |
| Fried bread croutons made from 5 slices white bread | ||
Directions
GETTING READY
1)Shell, Clean and devein prawns, reserving the heals and shells for stock
2) Cut flesh it into 3-4 pieces and keep aside.
MAKING
3)In a large saucepan or stock pot, combine prawn shells and heads, onion, carrot, ginger,bay leaf, celery leaves, peppercorns, chicken stock or water.
4)Bring the stock to boil, and simmer for about 15 minutes and set it aside.
5)In a skillet, heat butter with oil.
6) Add potatoes and leeks and saute till soft.
7)Strain in stock, season with salt and pepper and allow to simmer for atleast 15 minutes. Take off heat and cool..
FINALIZING
8) Add prawns and Tabasco sauce while reheating the soup, simmer it for 5 minutes till prawns are pink.
9) Blend egg yolks, milk and a little of the hot stock.
10)Slowly pour egg yolk mixture into soup stirring continuously.
SERVING
11)Ladle the hot soup into warmed soup bowls.
12)Serve soup with the croutons passed separately.
1)Shell, Clean and devein prawns, reserving the heals and shells for stock
2) Cut flesh it into 3-4 pieces and keep aside.
MAKING
3)In a large saucepan or stock pot, combine prawn shells and heads, onion, carrot, ginger,bay leaf, celery leaves, peppercorns, chicken stock or water.
4)Bring the stock to boil, and simmer for about 15 minutes and set it aside.
5)In a skillet, heat butter with oil.
6) Add potatoes and leeks and saute till soft.
7)Strain in stock, season with salt and pepper and allow to simmer for atleast 15 minutes. Take off heat and cool..
FINALIZING
8) Add prawns and Tabasco sauce while reheating the soup, simmer it for 5 minutes till prawns are pink.
9) Blend egg yolks, milk and a little of the hot stock.
10)Slowly pour egg yolk mixture into soup stirring continuously.
SERVING
11)Ladle the hot soup into warmed soup bowls.
12)Serve soup with the croutons passed separately.
Chef
