That extra5% magic
Lemongrass, Kaffir Lime and Butternut Soup with Seared Prawns
Butternut is a type of squash that has a similar taste to pumpkin. I prefer to use it in cooking because I find it less stringy and watery than some of the everyday pumpkin we see at Halloween time, but you can use either in this recipe with a similar result.
Butternut is high in vitamin A, which is great for our vision and immune systems. It is high in fibre, so good for digestive issues and low in calories. It is a hugely versatile vegetable that can be roasted, toasted, mashed, pureed, casseroled, curried, and even used in breads and muffins.
If you want to put in that extra special effort with this dish, you can use a prawn stock instead of the chicken/vege stock. It adds an amazing depth of flavour to the dish and a tasty twist that even Simon Gault would call ‘‘that extra 5 per cent’’.
1 onion diced 2 cloves of garlic 5 kaffir lime leaves 2 stalks of lemongrass bruised (bash it with knife handle) 50g sugar 70ml cream 1 litre of good quality chicken stock (or vege stock) 1kg butternut Salt and pepper to season
24 prawns shelled ( tails on, I have used frozen) 2 cloves garlic 2 Tbsp olive oil
4 dried chillis thinly sliced with seeds removed 1 large bunch of fresh coriander finely chopped 500ml cream
1. Melt the butter in a large pot and add onions and garlic. Cook for 3-4 mins on medium heat ensuring you do not brown. Add in the lemongrass and lime leaves and cook for a further 3-4 mins. 2. Add in the butternut, sugar and cook for about 10-12 mins until sugar is about to caramelise. 3. Pour in stock and and bring to the boil. 4. Gently simmer until the butternut is soft. Remove the lemongrass and lime leaves. 5. Blend with a hand blender until smooth then add in cream and blend some more. Season to taste with salt and pepper. 6. Meanwhile heat half the olive oil for the prawns in a frying pan to a high heat. Add in half the garlic and fry for 30 secs then thrown in half the prawns and sear for 30 secs-1 min on each side. Place to the side and do the second batch of prawns. Ensure you do not overcook. 7. Pour the blended soup into wide bowls, place 4 prawns each per plate in the middle of the soup. Garnish with cream, dried chilli and coriander and serve immediately. Serves 6