CREAM OF TOMATO SOUP WITH CHILLI AND PRAWNS
CREAM OF TOMATO SOUP WITH CHILLI AND PRAWNS
3 tsp Unsalted butter
2 Leeks finely chopped or 1 grated onion
1 tsp Fennel seeds and 1 tsp black pepper corns toasted and ground
1 kg Ripe tomatoes peeled deseeded and chopped.
2 Cloves garlic crushed.
1 Bouquet garni
1 Finely chopped red chilli
4 Cups chicken stock
1tbs Tomato paste
Salt and freshly ground pepper
1 tsp Sugar
1 Cup cream
1 tbs Flour
500 gr Shelled and deveined prawns
fresh parsley and fennel
In a large saucepan heat the butter add leek or onion cook gently for 5 min. Stir in the fennel seeds and then add tomatoes garlic bouquet garni chilli and sugar. tomato paste an chicken stock and simmer for half an hour. Remove from heat strain return to saucepan.
Mix the flour and cream together smoothing out any lumps, add to soup with raw prawns simmer until prawns are just cooked. Use maizena to thicken if necessary.
Spoon into hot bowls.
Chicken Stock
I used left over raw tips from chicken wings( use 4 pieces raw chicken)
1 Unpeeled and quartered onion
3 Carrots, unpeeled and halved
4 Stalks celery with leaves, cut into thirds
Little bit of cauliflower
1 tsp Salt
1 tsp White pepper
Directions
Place all ingredients in a big pot. Add 3 liters water and bring to a boil. Simmer, uncovered, for 3 hours. Strain the entire contents of the pot through a colander and discard the solids.
Elize de Kock
