Chilled Cucumber Soup With Champagne Poached Prawns - or Shrimps
Ready In: 45 mins
Serves: 4
Ingredients
- 1 tablespoon olive oil
- 20 g unsalted butter
- 1 leek, sliced
- 600 g desiree potatoes, peeled, diced
- 1 liter chicken stock
- 3 (500 g) lebanese cucumbers, trimmed, diced
- 4 garlic cloves, minced (optional)
- 2 tablespoons olive oil, extra
- 2 tablespoons champagne or 2 tablespoons white wine vinegar
- 12 medium green prawns, peeled, deveined or 12 medium perhaps twice this number of smaller shrimp
- fresh ground black pepper, to serve
- extra virgin olive oil, to serve
- fresh dill (optional) or fresh parsley, to serve (optional)
Directions
- Melt the oil with the butter in a large, deep pan over a medium heat; add the leek and cook, stirring, for 4-5 minutes or until it has softened soft; add the potato and chicken stock and bring the stock slowly to the boil; reduce the heat and simmer for 12-15 minutes or until the potato is soft; transfer to a large bowl and cool.
- When cool, cover with a plastic wrap and refrigerate until cold; add the Lebanese cucumber and minced garlic to the soup mixture; using a hand-held stick blender or food processor, process the mixture until a thick smooth soup forms; cover, and refrigerate until required.
- Put the extra oil, the champagne or vinegar and the prawns in a medium heavy-based pan, bring slowly to a simmer and cook for 1-2 minutes or until the prawns turn orange; divide the prawns between 4 bowls (reserving several if using smaller shrimp rather than prawns) and season with pepper; ladle the soup into the bowls, drizzle with extra virgin olive oil, add any reserved shrimps and a sprig of dill or parsley and serve.
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