Butternut Squash and Prawn Soup
Stock : 6 tb Butter 18 lg Prawns, shelled and -deveined, shells and p 2 Leeks, trimmed and slices 4 Fresh thyme sprigs 6 Fresh parsley sprigs 3 c Water 4 c Dry white wine Soup: 6 t...
Ingredients
- 18large prawns, shelled and
- 4fresh thyme sprigs
- 6fresh parsley sprigs
- 3cup water
- 4cup dry white wine
- 2medium yellow onions, thinly sliced
- 2lbbutternut squash, peeled and
- 6cup prawn stock
Directions
- 1
Stock : 6 tb Butter 18 lg Prawns, shelled and -deveined, shells and p 2 Leeks, trimmed and slices 4 Fresh thyme sprigs 6 Fresh parsley sprig
- 2
When hot, add the prawn shells and leeks and saute until the shells turn pink and the leeks are translucent
- 3
Add the thyme, parsley, water and wine and bring to a boil
- 4
Reduce the heat and simmer for 20 minutes, pressing down on the prawn shells to extract their flavor
- 5
Strain the stock through a fine sieve, again pressing on the prawn shells
- 6
Reserve the stock and discard the solids
- 7
The Soup: In the same saucepan in which you sauteed the prawns, add the onions and saute until translucent
- 8
Add the squash and rosemary, reduce heat to low, cover and cook, stirring occasionally, for 10 minutes