Recipe by jenny butt
This soup is traditional to CUBA..........you'll want to keep coming back for more. From Foods of the World series, Time/Life.
- 500 g raw prawns
- 1 ounce butter
- 4 ounces onions, finely chopped
- 1 teaspoon garlic, finely chopped
- 3 large firm ripe tomatoes (drained) or 2 (8 ounce) cans chopped tomatoes (drained)
- 3⁄8 pint fish stock or 3⁄8 pint water
- 2 whole cloves
- 1 small bay leaf
- 1 1⁄2 teaspoons salt
- 1⁄4 teaspoon fresh ground black pepper
- 6 new potatoes, cut & cubed
- 3⁄4 pint milk
- 3⁄8 pint double cream
- 2 ears corn, cut into 1/3rds
Directions See How It's Made
- Shell & devein prawns.
- Cut each in 1/2 - set aside.
- Melt butter over moderate heat in large saucepan.
- When foam subsides add onion and garlic; saute for 5 minutes.
- Stir in tomatoes, stock, cloves, bay leaf, salt and pepper.
- Bring to boil over high heat then reduce to low, cover and simmer for 15 minutes.
- Pour entire content into a large sieve over another large bowl.
- Puree the mixture, discard bay leaf and clove.
- Return puree to saucepan.
- Add potatoes and bring to boil over high heat.
- Reduce heat to low cover tightly and simmer until potatoes are cooked.
- Stir in milk, cream, and corn.
- Cook covered for 5 minutes.
- Add prawns and cook covered for further 4 -5 minutess, until they're pink and firm.
- Taste for seasoning.
- Serve immediately.