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Prawn Soup

A hearty soup that makes a meal accompanied by some crusty bread.

ingredients

serves 6
45 g (3 tbsps) butter or margarine
1 onion, finely chopped
1 red pepper, seeded and finely chopped
2 sticks celery, finely chopped
1 clove garlic, minced
Pinch dry mustard
10 ml (2 tsps) paprika
45 g (3 tbsps) flour
2 pints fish stock
1 sprig thyme and bay leaf
225 g (8 oz) raw, peeled prawns
Salt and pepper
Snipped chives

method

1. Melt the butter or margarine and add the onion, pepper, celery and garlic. Cook gently to soften.

2. Stir in the mustard, paprika and flour. Cook about 3 minutes over gentle heat, stirring occasionally.

3. Pour on the stock gradually, stirring until well blended. Add the thyme and bay leaf and bring to the boil. Reduce the heat and simmer about 5 minutes or until thickened, stirring occasionally.

4. Add the prawns and cook until pink and curled, about 5 minutes. Season with salt and pepper to taste and top with snipped chives before serving

Cook spices such as paprika briefly before adding any liquid to develop their flavour and eliminate harsh taste.

If using peeled, cooked prawns add just before serving and heat through for about 2 minutes only.

What did you think?

5 people have helped to review this recipe. Thankyou!

Prawn soup with mustard.
posted by Toni Ann @ 04:51AM, 11/20/09
Very nice soup, variations were that I had made up some prawn stock and used it. I cheated and used dry thyme. It had an unusual combination of prawns combined with mustard, but it really worked, We eat soup every night, this would rate up there with the best.
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