adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Italian prawn soup with kale gremolata
0 Likes
Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Rustic soup with sweet baby Roma tomatoes for authentic flavor.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 1 red onion, finely chopped
  • 1 small fennel bulb, finely chopped, fronds reserved
  • 1 celery stick, finely chopped
  • 1 carrot, finely chopped
  • 1 long fresh red chilli, finely chopped
  • 3 garlic cloves, crushed
  • 185ml (3/4 cup) white wine
  • 500ml (2 cups) fish stock
  • 400g can baby roma tomatoes
  • 400g peeled green prawns, tails intact
  • 400g can cannellini beans, rinsed, drained
  • 1 lemon, rind finely grated, juiced
  • 62.50 ml fresh continental parsley leaves
  • 25g baby kale leaves
  • Baguette, chargrilled, to serve (optional)
Instructions:
  • In a large saucepan over medium heat, warm the oil. Saute the onion, fennel, celery, and carrot, stirring occasionally, until softened, about 8 minutes. Stir in the chili and 2 garlic cloves, cook for an additional 2 minutes until fragrant.
  • Pour in the wine and let it simmer for 1 minute. Mix in the fish stock and tomato, cover, and cook for 5 minutes. Lower the heat, then add the prawns and beans. Simmer for 5 minutes or until the prawns are cooked. Stir in 2 tablespoons of lemon juice and season to taste.
  • Chop the parsley, kale, and fennel fronds finely and combine in a bowl. Mix in lemon zest and remaining garlic. Sprinkle mixture over the soup and serve with chargrilled bread, if desired.

Similar Recipes