Prawns Main French

Provencale prawn soup with pistou

Name: Provencale prawn soup with pistou
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 4
Cuisine: /french
Ingredients: 1/3 cup (80ml) light olive oil; 12 large cooked prawns, peeled (heads discarded, shells reserved), deveined; 2 teaspoons 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; 1-2 slices (50g) ciabatta or sourdough bread, soaked in 100ml extra virgin olive oil; Pinch of cayenne pepper; Pinch of sugar; Small basil leaves, to serve; 2 garlic cloves, roughly chopped; 1 bunch basil (100g), leaves picked; 1 firmly packed cup flat-leaf parsley; 1/3 cup (50g) pine nuts; 1/3 cup (25g) grated parmesan; 100ml olive oil

2 ratings

20m

Jump to recipe

Ingredients (18)

1/3 cup (80ml) light olive oil
12 large cooked prawns, peeled (heads discarded, shells reserved), deveined
2 teaspoons 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
1-2 slices (50g) ciabatta or sourdough bread, soaked in 100ml extra virgin olive oil
Pinch of cayenne pepper
Pinch of sugar
Small basil leaves, to serve

Pistou

2 garlic cloves, roughly chopped
1 bunch basil (100g), leaves picked
1 firmly packed cup flat-leaf parsley
1/3 cup (50g) pine nuts
1/3 cup (25g) grated parmesan
100ml olive oil

Method

1.

Heat 1/4 cup (60ml) oil in a large heavybased pan over medium heat. Add prawn shells and cook, stirring, for 1-2 minutes. Add paste and cook for 1 minute. Add just enough water to cover shells and simmer for 10 minutes. Cool for 10 minutes.
2.

Meanwhile, preheat the oven to 170°C. Toss the cherry tomatoes with remaining tablespoon of oil and roast on a baking tray for 5-6 minutes until softened.
3.

Puree cooled prawn stock in a blender (with shells) until smooth. Pass through a fine sieve. Clean the blender, then add the capsicum, tomatoes, cucumber, garlic, oil-soaked bread and 50ml water. Blend until smooth, then add stock, cayenne and sugar. Season with salt, then blend to combine. Chill soup until ready to serve.
4.

For the pistou, process ingredients to a paste in a food processor. Season well and loosen with a little oil if necessary.
5.

Divide soup among serving bowls, then top with prawns and roasted tomatoes. Drizzle with pistou and garnish with basil.