- Exported from MasterCook
BUTTERNUT SQUASH AND PRAWN SOUP
6 Preparation Time :
Categories : Amount Measure Ingredient -- Preparation Method -- -- --
Stock :
18 lg Prawns, shelled and -deveined, shells and p
2 Leeks, trimmed and slices
4 Fresh thyme sprigs
6 Fresh parsley sprigs
3 c Water
4 c Dry white wine
Soup:
6 tb Butter
2 md Yellow onions, thinly sliced
2 lb Butternut squash, peeled and -cut into 2inc
1 Fresh sprig rosemary
6 c Prawn stock
2 tb Fresh lemon juice
Salt and pepper
A few dashes Tabasco
The Stock : Melt the butter in a large saucepan over
medium high heat. When hot, add the prawn shells and leeks and saute until the shells turn pink and the
leeks are translucent. Add the thyme, parsley, water
and wine and bring to a boil. Reduce the heat and simmer for 20 minutes, pressing down on the prawn
shells to extract their flavor. Strain the stock
through a fine sieve, again pressing on the prawn
shells. Reserve the stock and discard the solids. The
Soup: In the same saucepan in which you sauteed the
prawns, add the onions and saute until translucent.
Add the squash and rosemary, reduce heat to low, cover
10 minutes. Add
cups of the stock and lemon juice. Bring to a boil,
reduce heat to low, cover and cook until the squask is
very tender, 1015 minutes. Discard the rosemary. Puree
the soup in a food processor or food mill in small
batches. Add the remaining 1 cup stock if the soup is
you desire a thinner soup. Return the puree to the pan
over medium heat. Slice the prawns in half lengthwise.
Add the prawns to the soup and cook until they turn
pink. Transfer prawns to a warm platter and cover.
Season soup to taste with salt and pepper and a few
dashes of Tabasco. To serve: Ladle the soup into shallow soup bowls and set 6 prawns on top of each.
Garnish with rosemary. Yield:6 serving
Posted to MC-Recipe Digest V1
1
Recipe by: CHEF DU JOUR DONATA MAGGINITO SHOW
DJ9319
From: "Ed Bauman" <BIRCHCREEK
msn.com>
5 Dec
29 UT - - - - - - - - - - - - - - - - - -
