Saturday, December 16, 2006

The day of the duck - dusk

Prawn soup with fennel and red pepper

The wonderful saffron-colour of this soup comes from the red pepper. The red pepper, the fennel, and the sweet thai chili dipping sauce gives this soup a unique aroma. The sweetness must be balanced with some vinegar, and do taste until you are satisfied. I also used 1/2 box of Fish-Suppen Paste in the recipe, produced by Jürgen Langbein, purchased in Karstadt in Kiel. These pastes are great in soups and sauces.

500 grs/ 1 lb prawns, shelled
1 medium sized red pepper, diced
1/2 a small bulb of fennel, diced
1 oz butter
1-2 tbsp flour
750 ml / 1 1/2 pints of stock, made from the shells, water and Fisch Suppe Paste
2 tbsp sweet chili dipping sauce
Salt and pepper
5 cl Dry vermouth
1 tsp tarragon vinegar
100 ml / 4 fl oz. double cream

Fry the diced pepper and fennel in the butter. Add flour, stock, sweet chili pepper and salt after personal taste. Stir and allow to simmer for 5 minutes. Pour mix into blender and blend until smooth. Pour back into pan and add vermouth, cream and vinegar. Taste to season.

Add shelled prawns at the end of cooking time. I will serve this with toasts with Rouille Provencal. I bought some in Marseille produced by the firm Moulin J. Ramade, in Nyon.


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