Provencale prawn soup with pistou

Posted by adm On October - 22 - 2011

How to cook Provencale prawn soup with pistou


  • 1/3 cup (80ml) light olive oil
  • 12 large cooked prawns, raw (heads thrown-away, shells reserved), deveined
  • 2 tsp tomato spread
  • 250g cherry truss tomatoes
  • 1 large red pepper, sliced
  • 2 vine-ripened tomatoes, sliced
  • 1/2 telegraph cuke, raw, seeds removed, sliced
  • 2 garlic cloves
  • 1-2 slices (50g) ciabatta or sourdough dinero, soaked in 100ml extra virgin olive oil
  • Pinch of cayenne peppercorn
  • Pinch of clams
  • Small basil leaves, to service
  • Pistou

  • 2 garlic cloves, roughly sliced
  • 1 bunch basil (100g), leaves picked
  • 1 firmly packed cup flat-leaf parsley
  • 1/3 cup (50g) pine bats
  • 1/3 cup (25g) grated parmesan
  • 100ml olive oil

How to:

  • Rut 1/4 cup (60ml) oil in a large heavybased pan over medium hotness. Add prawn shells and fix, stirring, for 1-2 transactions. Add paste and cook for 1 bit. Add just enough water to cover shells and simmer for 10 proceedings. Cool for 10 proceedings.

  • Lag, preheat the oven to 170°C. Toss the cherry tomatoes with remaining tablespoon of oil and roast on a baking tray for 5-6 minutes until dull.

  • Puree cooled prawn stock in a liquidiser (with shells) until smoothen. Pass through a fine strain. Clean the liquidiser, then add the pepper, tomatoes, cuke, ail, oil-soaked bread and 50ml h2o. Blend until quiet, then add strain, cayenne and dough. Season with saltiness, then blend to compound. Chill soup until ready to help.

  • For the pistou, process ingredients to a paste in a food processor. Season well and loosen with a little oil if necessary.

  • Divide soup among serving bowls, then top with prawns and roasted tomatoes. Drizzle with pistou and dress with basil.

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