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Basil Soup with King Prawns
Preparation time: 30 minutes, Cooking time: 55 minutes, Serves: 6
Ingredients
18 King Prawn tails
2 carrots, cut into small squares
1 large fennel, cut into small squares
1 stick celery, diced
1 onion, chopped
500 g (about 6) ripe tomatoes, chopped
5 cl (3 Tablespoons) olive oil
2 cloves garlic, crushed
1 small bunch thyme
1 pinch saffron
2 tablespoons tomato purée
5 cl (3 tablespoons) pastis
2 1/2 l (2 1/2 quarts) water
1/2 bunch fresh basil
100 g (1/2 lb) spaghetti, cut into pieces
Salt, pepper
Method
Shell the tails of the King Prawns. Heat the olive oil in the Emile Henry round Stewpot 4 l (Ø 24 cm) and fry the tails rapidly before removing and setting aside.
Add the carrots, fennel, celery, tomatoes and onion to the Stewpot, sautéing in the olive oil. Add the crushed garlic, thyme and saffron.
Deglaze the bottom of the pan using the pastis, and thicken with the tomato purée. Add the water and bring to the boil. Season and leave to simmer with the lid on for 45 minutes.
Put through a food processor and then back in the Stewpot to cook another 10 minutes with the spaghetti and King Prawns.
Finely chop the basil leaves and add them to the soup.
Serve immediately.
Notes and tips
The soup can be browned under the grill after having sprinkled parmesan shavings over the top.
"Recipe taken from cookaz.com".
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