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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Creamy and spicy, this update on the classic soup will impress any foodie and is hearty enough to be a meal in itself. Ingredients:
1/2 yellow onion, chopped |
1 medium leek, chopped |
1/2 fennel bulb, chopped |
4 tablespoons unsalted butter |
2 plum tomatoes, chopped |
2 tablespoons tomato paste |
1/2 cup oloroso sherry wine |
1 lb medium prawns (head-on,about 25-30, plus a few extra for garnish) (optional) or 1 lb shrimp (head-on,about 25-30, plus a few extra for garnish) (optional) |
1/4 cup basmati rice, uncooked |
4 cups heavy cream |
2 cups half-and-half |
5 sprigs parsley, plus more for garnish (optional) |
6 sprigs thyme, plus more for garnish (optional) |
1 bay leaf |
4 teaspoons fresh lemon juice |
1 pinch cayenne pepper |
salt |
Directions:
1. In a wide (4 quart) saucepan, cook onion, leek and fennel and butter over medium heat until translucent, about 8 minutes. Add tomatoes and tomato paste; continue to cook until most of the water from the tomatoes has evaporated, about 4 minutes.
2. Add sherry and simmer until reduced by half, 5-6 minutes. Stir in prawns, rice, cream and hakf-and-half; bring to a simmer.
3. Add parsley, thyme, bay leaf, then gently simmer , stirring occasionally, for 45 minutes.
4. Discard herbs and prawns. Purèe soup in a blender, then strain through a fine-mesh sieve. Stir in lemon juice and cayenne pepper, season to taste with salt.
5. Quickly boil extra prawns (if using) until no longer translucent, 1-2 minutes. Ladle hot soup into bowls.
6. Place 1 boiled prawn in each bowl with a few extra herb sprigs (if using).
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