CREAM OF TOMATO SOUP WITH CHILLI AND PRAWNS
“Ek hoor julle kry bietjie koud. Hier is iets om jou lekker warm te hou op ‘n meatless Monday…”
- Soup:
- 3 teaspoons unsalted butter
- 2 leeks, finely chopped or 1 onion, grated
- 1 teaspoon fennel seeds
- 1 teaspoon black pepper corns, toasted and ground
- 1 kg ripe tomatoes, peeled seeded and chopped
- 2 cloves garlic, crushed
- 1 bouquet garni
- 1 red chilli, finely chopped
- 4 cups chicken stock
- 1 tablespoon tomato paste
- salt and freshly ground pepper
- 1 teaspoon sugar
- 1 cup cream
- 1 tablespoon all-purpose flour
- 500 g prawns, shelled and deveined
- Maizena, if necessary
- fresh parsley and fennel
- Chicken stock:
- left over raw tips from chicken wings (or use 4 pieces raw chicken)
- 1 onion, unpeeled and quartered
- 3 carrots, unpeeled and halved
- 4 stalks celery with leaves, cut into thirds
- little bit of cauliflower
- 1 teaspoon salt
- 1 teaspoon white pepper
In a large saucepan heat the butter, add leek or onion and cook gently for 5 minutes. Stir in the fennel seeds and then add tomatoes, garlic, bouquet garni, chilli, sugar, tomato paste and chicken stock and simmer for half an hour. Remove from heat, strain and return to saucepan. Mix the flour and cream together, smoothing out any lumps, add to soup with raw prawns and simmer until prawns are just cooked. Use Maizena, to thicken, if necessary.
Spoon into hot bowls.
Chicken stock:
Place all ingredients in a big pot. Add three litres water and bring to a boil. Simmer, uncovered, for three hours. Strain the entire contents of the pot through a colander and discard the solids.
Recipe and photo: Elize de Kock
