Pepper & prawn soup (serves 8)
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.