“Creamy and spicy, this update on the classic soup will impress any foodie and is hearty enough to be a meal in itself.”
READY IN:
1hr
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a wide (4 quart) saucepan, cook onion, leek and fennel and butter over medium heat until translucent, about 8 minutes. Add tomatoes and tomato paste; continue to cook until most of the water from the tomatoes has evaporated, about 4 minutes.
  2. Add sherry and simmer until reduced by half, 5-6 minutes. Stir in prawns, rice, cream and hakf-and-half; bring to a simmer.
  3. Add parsley, thyme, bay leaf, then gently simmer , stirring occasionally, for 45 minutes.
  4. Discard herbs and prawns. Purèe soup in a blender, then strain through a fine-mesh sieve. Stir in lemon juice and cayenne pepper, season to taste with salt.
  5. Quickly boil extra prawns (if using) until no longer translucent, 1-2 minutes. Ladle hot soup into bowls.
  6. Place 1 boiled prawn in each bowl with a few extra herb sprigs (if using).

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