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Provencal Tomato Soup and Grilled Prawns
Serves 2
250g Roma tomatoes
50g chopped onion
20g chopped celery
25g chopped leek
40g sliced garlic
10g fresh basil
100ml Pomace olive oil
175ml chicken stock
4 fresh dill leaves
6 tiger prawns
175g eggplant
50g cream
Sea salt
Blanch tomatoes in boiling water 10 seconds. Peel and chop roughly.
Heat a heavy-based pot and add 50ml olive oil. Saute garlic until light brown. Add onion, celery and leek. Fry till soft.
Add basil and stir in tomatoes. Cook till thick and pour in chicken stock. Simmer 40 minutes and season to taste.
Blend till smooth and add a little cream.
Peel eggplant and cut into 4 pieces. Fry in 50ml olive oil till soft.
Peel prawns, leaving head and tail intact. Push skewer through body lengthwise to keep it straight while cooking. Rub with olive oil and season. Place on hot grill 3-4mins until cooked.
To serve, reheat soup and correct seasoning. Serve with prawns, eggplant, dill and garnish with basil.
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