Prawn And Potato Soup
|Prawns||300 Gram, unshelled|
|Potatoes||6 Medium, roughly chopped|
|Leeks||2 Small, sliced|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Tabasco sauce||1⁄2 Teaspoon|
|Onion||1⁄2 Medium, sliced|
|Carrot||1⁄2 Medium, sliced|
|Ginger piece||1⁄2 Inch|
|Light chicken stock||5 Cup (80 tbs)|
|Egg yolks||2 , lightly beaten|
|Milk||1⁄2 Cup (8 tbs)|
|White bread slices||1 Cup (16 tbs) (Made From 5 Slices White Bread For Garnish)|
1)Shell, Clean and devein prawns, reserving the heals and shells for stock
2) Cut flesh it into 3-4 pieces and keep aside.
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..
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.
11)Ladle the hot soup into warmed soup bowls.
12)Serve soup with the croutons passed separately.