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Butternut Squash & Prawn Soup

Category: Misc

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(3.0) by 1 users

Ingredients:

Stock :
6 tbsp Butter
18 large Prawns, shelled and deveined, shells and p
2 Leeks, trimmed and slices
4 Fresh thyme sprigs
6 Fresh parsley sprigs
3 cup Water
4 cup Dry white wine
Soup:
6 tbsp Butter
2 medium Yellow onions, thinly sliced
2 lb Butternut squash, peeled and cut into 2inc
1 Fresh sprig rosemary
6 cup Prawn stock
2 tbsp Fresh lemon juice
Salt and pepper
A few dashes Tabasco

Instructions:

The Stock : Melt the butter in a large saucepan over medium high
heat. When hot, add the prawn shells and leeks and saute until the
shells turn pink and the leeks are translucent. Add the thyme,
parsley, water and wine and bring to a boil. Reduce the heat and
simmer for 20 minutes, pressing down on the prawn shells to extract
their flavor. Strain the stock through a fine sieve, again pressing
on the prawn shells. Reserve the stock and discard the solids. The
Soup: In the same saucepan in which you sauteed the prawns, add the
onions and saute until translucent. Add the squash and rosemary,
reduce heat to low, cover and cook, stirring occasionally, for 10
minutes. Add 5 cups of the stock and lemon juice. Bring to a boil,
reduce heat to low, cover and cook until the squask is very tender,
1015 minutes. Discard the rosemary. Puree the soup in a food
processor or food mill in small batches. Add the remaining 1 cup
stock if the soup is you desire a thinner soup. Return the puree to
the pan over medium heat. Slice the prawns in half lengthwise. Add
the prawns to the soup and cook until they turn pink. Transfer prawns
to a warm platter and cover. Season soup to taste with salt and
pepper and a few dashes of Tabasco. To serve: Ladle the soup into
shallow soup bowls and set 6 prawns on top of each. Garnish with
rosemary. Yield:6 serving Posted to MC-Recipe Digest V1 #1

Recipe by: CHEF DU JOUR DONATA MAGGINITO SHOW #DJ9319

From: "Ed Bauman"

Date: Thu, 5 Dec 96 19:55:29 UT