You are here

Prawn And Artichoke Soup

Whats.Cooking's picture
Ingredients
  Cooked prawns 8 Ounce, unshelled (250 Grams)
  White wine 1⁄4 Pint (150 Milliliter)
  Brandy 2 Tablespoon
  Tomato puree 2 Teaspoon
  Saffron powder 1 Teaspoon (1 Sachet)
  Sweet paprika 1 Teaspoon
  Garlic 1 Clove (5 gm), crushed
  Double cream 1⁄2 Pint (300 Milliliter)
  Ground mace To Taste
  Canned artichoke hearts 15 Ounce, drained (1 Can Or 425 Grams)
  Milk/Single cream 1⁄4 Pint (150 Milliliter)
  Fresh dill 1 Teaspoon (For Garnish)
  Salt To Taste
  Pepper To Taste
Directions

Shell the prawns and set aside.
Put the heads, shells and debris into a saucepan with the wine, brandy, tomato puree, saffron, paprika, garlic and double cream.
Season with salt and pepper and a little ground mace.
Bring to the boil and simmer uncovered for 15 minutes, then allow the liquid to cool before straining.
Reserve 8 even-sized prawns for decoration and chop the remainder.
Rinse the artichoke hearts and puree them in a blender with a few tablespoons of milk or single cream.
Sieve the puree into the sauce, mix thoroughly and stir in the chopped prawns.
Adjust the consistency by adding a little more milk or single cream and check the seasoning.
To serve hot, re-heat gently but do not boil.
If serving cold, cover and cool completely, then chill lightly.
Decorate each bowl of soup with whole prawns and a little fresh dill.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Ingredient: 
Artichoke
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
6

Rate It

Your rating: None
4.211765
Average: 4.2 (17 votes)