Pep­per & prawn soup (serves 8)

Friday - - Society Living Leisure -

Prep time: 15 mins Cook­ing time: 30 mins Ingredients 2 tbsp but­ter 1 tbsp olive oil 6 shal­lots, sliced 2 cups tomato juice 6 red and or­ange bell pep­pers, skin re­moved and chopped 1.5 litres chicken stock 2 tsp vine­gar pinch saf­fron, mixed in 1 tbsp hot wa­ter 20 medium-size prawns, de­veined with tails in­tact 1/2 cup cream, op­tional crou­tons and olive oil, for gar­nish­ing

Method 1. Heat but­ter and olive oil in large pan. When but­ter has melted add shal­lots and cook un­til golden. Add tomato juice, pep­pers and chicken stock and sim­mer for 10 min­utes. Stir in vine­gar and saf­fron. Re­move from heat and al­low to cool slightly. 2. Place half the mix­ture in a blender and blitz un­til smooth. Re­turn smooth soup to pan, stir and bring to a sim­mer. 3. Add prawns and cook for 2 min­utes, then stir through cream, if us­ing. Sea­son well with salt and pep­per. 4. La­dle into bowls, gar­nish with crou­tons and a driz­zle of olive oil. Serve hot.

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