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Provencale prawn soup with pistou
Provencale prawn soup with pistou
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Prep Time:
60 minutes
Cook Time:
20 minutes
Total Time:
80 minutes
Ingredients:
  • Small basil leaves, to serve
  • 50g ciabatta
  • Pinch of cayenne pepper
  • Pinch of sugar
  • 12 large cooked prawns, peeled (heads discarded, shells reserved), deveined
  • 11.20 gm tomato paste
  • 250g cherry truss tomatoes
  • 1 large red capsicum, chopped
  • 2 vine-ripened tomatoes, chopped
  • 1/2 telegraph cucumber, peeled, seeds removed, chopped
  • 2 garlic cloves
  • 2 garlic cloves, roughly chopped
  • 100g basil
  • 1 firmly packed cup flat-leaf parsley
  • 50g pine nut
  • 25g parmesan
  • 100ml olive oil
Instructions:
  • In a large heavy-based pan over medium heat, warm 1/4 cup (60ml) of oil. Sauté prawn shells for 1-2 minutes, stirring continuously. Stir in paste and cook for an additional minute. Pour in water until shells are covered, then simmer for 10 minutes. Let cool for 10 minutes before proceeding.
  • Preheat the oven to 170°C. Coat cherry tomatoes in the remaining oil and roast on a baking tray for 5-6 minutes until they soften.
  • Blend the cooled prawn stock (with shells) in a blender until smooth and strain through a fine sieve. Clean the blender, then blend capsicum, tomatoes, cucumber, garlic, oil-soaked bread, and 50ml water until smooth. Add stock, cayenne, and sugar. Season with salt and blend until combined. Chill the soup until ready to serve.
  • In a food processor, blend the ingredients until they form a smooth paste. Season generously and add a splash of oil to achieve desired consistency.
  • Ladle soup into serving bowls, then arrange prawns and roasted tomatoes on top. Finish with a generous drizzle of pistou and a sprinkle of fresh basil for an elegant presentation.

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