Spiced Prawn Soup by Hix

After all the Christmas celebrations something different to eat for brunch or supper. This recipe is delicious and stress free!
Serves 4-6 
Ingredients:
A good knob of butter
500g cooked shrimps or prawns in the shell or prawn shells
1 medium onion, peeled and roughly chopped
1 leek, roughly chopped and washed
3 cloves of garlic, peeled and roughly chopped
1tsp fennel seeds – I left this out of the recipe
A good pinch of saffron
1 bay leaf
A few sprigs of thyme
1tbsp tomato purée
100ml white wine
80g pudding rice or any rice available
2 litres fish stock
Salt and freshly ground black pepper
1 medium chilli, finely chopped
A piece of root ginger weighing about 40g, scraped and grated or finely chopped
2tbsp chopped coriander

Tips:- Gluten, diary and wheat free : replace butter for goats butter or olive oil. Use brown rice.
 

Method:
Melt the butter in a large, thick-bottomed pan and gently cook the prawns, onion, leek, garlic, fennel seeds, saffron, bay leaf and thyme for 4-5 minutes with a lid on, stirring every so often. Add the tomato purée, white wine, rice and fish stock, season and bring to the boil.
Simmer very gently for 1 hour, then blend in a liquidiser until smooth and strain through a fine sieve.
Add the chilli and ginger and simmer gently for about 10 minutes and re-season if necessary.
Stir in the coriander and serve.

 

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