Prawn Soup
Ingredients:
12 large whole, green (raw) prawns
3 tablespoons oil
2 onions, peeled and quartered
1 celery stick, including leaves, roughly chopped
1 carrot, roughly chopped
1 large potato, peeled and quartered
4 ripe tomatoes, roughly chopped
¼ cup chopped parsley, including stalks
1 sprig fresh thyme or 2 bayleaves
Salt and freshly ground black pepper
2 litres water
Method:
Heat oil in a large pot and stir-fry the vegetables for 5 minutes.
Add remaining ingredients, except the prawns, and simmer until tender – about 20minutes.
Add prawns and cook for 5 minutes. Remove prawns with a slotted spoon.
When cool enough to handle, peel prawns and set aside. Return heads and shells to the vegetable pot and boil for another 20 minutes.
Use a potato masher to help break up the potato and other vegetables.
Strain the soup, discarding the vegetables and shells.
Chop the peeled tails and add them to the strained soup.
Reheat and serve, adding more chopped parsley if desired.
The addition of a little cream makes the soup even more delicious.
