Ingredients Jump to Instructions ↓

  1. Stock : 6 tb Butter

  2. 18 lg Prawns, shelled and -deveined, shells and p 2 Leeks, trimmed and slices

  3. 4 Fresh thyme sprigs

  4. 6 Fresh parsley sprigs

  5. 3 c Water

  6. 4 c Dry white wine

  7. Soup: 6 tb Butter

  8. 2 md Yellow onions, thinly sliced

  9. 2 lb Butternut squash, peeled and 2inc

  10. 1 Fresh sprig rosemary

  11. 6 c Prawn stock

  12. 2 tb Fresh lemon juice

  13. Salt and pepper A few dashes Tabasco

  14. 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 and cook, stirring occasionally, for 10 minutes. Add

  15. 5 cups of the stock and lemon juice. Bring to a boil, reduce heat to low, cover and cook until the squask is very tender,

  16. 1015 minutes. Discard the rosemary. Puree the soup in a food processor or food mill in small batches. Add the remaining

  17. 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

  18. 6 prawns on top of each. Posted to MC-Recipe Digest V


  20. 9319 From: "Ed Bauman" < This e-mail address is being protected from spambots. You need JavaScript enabled to view it > Date: Thu,

  21. 5 Dec

  22. 29 UT


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