Prawn And Artichoke Soup
|Cooked prawns||8 Ounce, unshelled (250 Grams)|
|White wine||1⁄4 Pint (150 Milliliter)|
|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)|
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.