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Spring Prawn Chowder

wiltedcelery2It’s a weird combo yet the flavours in this one work so well that I just keep eating it over and over. It’s fresh and creamy and delicate yet flavour-packed.

I do love a recipe that can use up leftover celery that has commenced it’s descent into to floptown.

I also keep a big stash of frozen prawns in the freezer at all times – it’s an easy way to get protein into any meal without having to worry about defrosting ahead of time ie last minute as hell!

Serves 2

Ingredients

  • 20 raw prawns
  • 1 small onion
  • 2 medium potatoes
  • half a head of celery (or whatever you have on hand really)
  • 1 large clove garlic
  • 100g flour
  • 500g chicken stock
  • 350g milk
  • 100g cream

Method

  1. Dice the potatoes into 2cm square pieces and set aside
  2. Chop the onions, celery and garlic 15 secs/speed 6
  3. Saute 7 min/90°C/speed 1
  4. Add the flour 2 mins/90°C/speed 1
  5. Add the chicken stock, milk and potatoes 15 min/Varoma/speed 4
  6. Place the prawns in a single layer in the steam basket and place it on top of the TMX – If the prawns are frozen do it after adding the stock etc. If they are not frozen then do it with 7 minutes remaining
  7. Remove the prawns and set aside
  8. Add the cream and puree for 30 secs/speed 6
  9. Place 5 prawns in the bottom of each serving bowl, then pour the soup over the top. Place another 5 prawns on top.

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