Chilled pea and mint soup with poached prawns
This vibrant green soup takes no time at all to prepare – just allow enough time for it to chill.
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Serves
8
Cooking Time
Prep time 15 mins, cook 10 mins (plus chilling)
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1 tbsp
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olive oil
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3
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golden shallots, finely chopped
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2
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garlic cloves, finely chopped
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600 gm
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frozen peas, defrosted
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1 cup
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(loosely packed) mint leaves
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80 gm
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(1/3 cup) crème fraîche
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12
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small green prawns, peeled, cleaned and halved lengthways
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1
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Heat oil in a saucepan, add shallot and garlic, cook over medium heat until soft (2-3 minutes). Add 500ml water, bring to boil, add peas and mint, remove from heat. Add crème fraîche. Blend with a hand-held blender until smooth, strain through a fine sieve. Season to taste, refrigerate until chilled (1-1½ hours).
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2
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Meanwhile, bring a saucepan of salted water to boil, add prawns and cook until pink (2-3 minutes). Transfer with a slotted spoon to a bowl of iced water, drain and set aside.
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3
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Divide prawns among eight 100ml-capacity cups, pour over soup and serve immediately.
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Drink Suggestion Bone-dry fino sherry.
RECIPE Emma Knowles & Adelaide Lucas
PHOTOGRAPHY Ben Dearnley
STYLING Vanessa Austin & Emma Knowles
DRINK SUGGESTION Max Allen