Leek and Prawn Soup

Preparation Time: 10 minutes

Cooking Time: 30 minutes 

Serves: 4

Ingredients:

1 large onion

2 large (or 4 small) leeks

2 bay leaves

2 dried chillies

butter

stock

pepper

single cream

1 large pack frozen prawns, thawed

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Method:

1. Sautee chopped onions in butter until golden. Finely chop leeks and add to the onions. Sautee until soft. Remove one cup full of the leeks and set aside.

2. Add a little stock (vegetable or chicken), puree onion and leek mix, fill with stock to desired consistency, but not too runny.

3. Add bay leaves, dried chillies and freshly ground black pepper. Simmer for 20 minutes.

4. Remove bay leaves and chillies before you add the prawns, or you never find the chillies again until its too late!

5. Add defrosted prawns (if they are not defrosted, the protective glaze will make the soup too watery and salty).

6. Add single cream to taste. Stir in the leeks you set aside earlier. Serve with crusty bread.

by Paul Rankin - BBC Food