Here is the recipe for the Prawn and Cucumber soup M made last week. Serve it chilled for lunch or dinner and enjoy. It is a delicate soup, yet crisp of flavour and delightfully herby, with the mint adding an extra zing to the palate.
Ingredients: Serves 4
2 shallots, finely chopped
2 garlic cloves, crushed
1 telegraph cucumber, peeled, seeded and diced
300ml/1/2pint/1,1/4 cups milk
225g/8oz cooked, peeled prawns (shrimp)
1 tbsp each of finely chopped fresh mint, dill, chives and chervil
300ml/1/2 pint/1,1/4 cups whipping cream
salt and ground white pepper
For the garnish:
30ml/2 tbsp creme fraiche (optional)
4 large prawns, peeled with tail intact
fresh dill and chives
Sweat the shallots and garlic in the butter over a low heat, until transparent. Do not brown. Add the cucumber and cook gently till tender. Stir often.
Add the milk, bring almost to boiling, then simmer gently for about 5 minutes. Take off the heat, cool slightly, then process with a stick-blender till smooth.
Pour into a large bowl and allow to go cold. Add the peeled prawns, the chopped herbs and cream.
Cover and place in the frig to chill for at least 2 hours.
Serve in individual bowls. Add a dollop of creme fraiche to each bowl and hang a prawn over the edge of each dish. Sprinkle with extra chopped herbs and some chives.
NB: I found the cream we used too heavy. When we make this again, we will either use more milk and less cream, use a lighter cream, or use skim milk, not full fat. Otherwise, the recipe is well recommended for simplicity of preparation and its good flavours.