Sunday, December 7, 2008

Pumpkin, Leek and Prawn Soup

Serves: 4-6


2 medium leeks
1 small butternut pumpkin
2/3 ounce (20 g) butter
3 cups chicken stock
6.5 ounces (200 g) peeled cooked medium prawns (shrimp)
1/3 cup cream
3 tablespoons chopped parsley or chives
Salt and pepper

Microwave Method:

1. Cut leeks in four lengthwise, leaving the root intact. Wash leeks thoroughly in lukewarm water to flush out dirt, slice finely.
2. Cut pumpkin into slices. Remove skin and seeds and cut the flesh into bite-sized pieces.
3. Melt butter for 20 seconds on HIGH. Add leeks and cook for 1 minute on HIGH. Add pumpkin and stock.
4. Cover and cook for 20 minutes on HIGH.
5. Puree soup in a blender or food processor. Stir in prawns, cream and chopped parsley. Season to taste.

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