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Prawn And Potato Soup

21st.Century.Chef's picture
Ingredients
  Prawns 300 Gram, unshelled
  Butter 1 Tablespoon
  Oil 1 Tablespoon
  Potatoes 6 Medium, roughly chopped
  Leeks 2 Small, sliced
  Salt 1 Teaspoon
  Freshly ground black pepper 1⁄2 Teaspoon
  Tabasco sauce 1⁄2 Teaspoon
For stock
  Onion 1⁄2 Medium, sliced
  Carrot 1⁄2 Medium, sliced
  Ginger piece 1⁄2 Inch
  Bay leaf 1
  Celery leaves 3
  Black peppercorns 4
  Light chicken stock 5 Cup (80 tbs)
For liaison
  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)
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Potato
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes
Servings: 
4

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