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| Prawn soup recipe |
INGREDIENTS :
1 kg of medium sized prawns, with shells
large onion, cut into four pieces
two bay leaves
2 to 3 cardamom pods
4 to 5 whole sweet allspice
4 to 5 whole peppercorns
lemon peel
4 to 5 tomatoes, peeled and chopped
Two cups of tomato sauce or two tablespoons of tomato paste dissolved in water
tablespoon pepper paste (optional)
Two sprigs of oregano leaves
Two leaves of curry
1 teaspoon of sweet paprika
crushed garlic clove
Quarter of a bunch of parsley leaves
Quarter of a bunch of coriander leaves
large onion, chopped
Two chopped green onions
A quarter cup of olive oil
Put 4 cups of water in a saucepan. Add to it the prawns, onions, bay leaf, cardamom, sweet allspice, allspice, lemon rind and oregano leaves. Cook all over the fire until the prawns are cooked and become pink in color.
Remove the pot from the fire, remove the prawns and filter the broth.
Clean the prawns from the shell, remove the sandbag and set aside.
In a large saucepan, heat olive oil, and saute garlic, curry leaves, parsley, coriander leaves and chopped onion for 5 to 6 minutes.
Add the peeled and chopped tomatoes, pepper paste or sweet paprika, tomato sauce, salt and pepper. Add the prawn broth and cook the mixture over the fire until the soup thickens a little.
Remove the curry leaves from the pot and puree the soup in a food processor to a smooth, creamy puree.
Sprinkle with salt and pepper as needed, then add the cleaned prawns, and serve the soup hot with baguette bread.
A quarter cup of fresh cream can be added to taste.
Garnish the soup with chopped green onions and some parsley leaves, to taste.
Notice
When adding prawns to soup, the soup can be heated slightly but not boiling, otherwise the prawns will shrink and become very tough.