Creole prawn soup
Oct 19, 2011 19:53:39 GMT
Post by Deleted on Oct 19, 2011 19:53:39 GMT
Ingredients (using American measures):
1 pound of shrimp, peeled with shells and heads reserved
2 cups chicken stock
2 cups cream
1 cup good white wine
1 onion, cut into quarters
1 clove garlic, cut in half
Leafy part of a celery bunch
1 chopped onion
1 chopped red bell pepper
1/2 cup chopped celery
Salt and pepper as required
1 pinch dried oregano
1-2 pinch red pepper flakes
Preparation:
Add the shrimp shells and heads, quartered onion, halved garlic, white wine and celery tops to the chicken stock, remember to season as you go, and simmer for 30 minutes (do not boil). Strain when finished and discard solids. Taste and season accordingly.
Season the peeled shrimp and cook very quickly over a hot flame in plenty of butter, remove and set aside. In the same pan sauté the chopped onion, red bell pepper and celery in butter for 10 minutes, add the stock and cream, simmer again until slightly thickened (if the soup does not thicken add 2 tablespoons of cornstarch in a little cold water and stir until it returns to a simmer). Add the shrimp and serve with homemade croutons.
I think that I would add some saffron as well.
1 pound of shrimp, peeled with shells and heads reserved
2 cups chicken stock
2 cups cream
1 cup good white wine
1 onion, cut into quarters
1 clove garlic, cut in half
Leafy part of a celery bunch
1 chopped onion
1 chopped red bell pepper
1/2 cup chopped celery
Salt and pepper as required
1 pinch dried oregano
1-2 pinch red pepper flakes
Preparation:
Add the shrimp shells and heads, quartered onion, halved garlic, white wine and celery tops to the chicken stock, remember to season as you go, and simmer for 30 minutes (do not boil). Strain when finished and discard solids. Taste and season accordingly.
Season the peeled shrimp and cook very quickly over a hot flame in plenty of butter, remove and set aside. In the same pan sauté the chopped onion, red bell pepper and celery in butter for 10 minutes, add the stock and cream, simmer again until slightly thickened (if the soup does not thicken add 2 tablespoons of cornstarch in a little cold water and stir until it returns to a simmer). Add the shrimp and serve with homemade croutons.
I think that I would add some saffron as well.
