Summer Prawn and Cucumber Soup

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

25g/1oz/2tbsp butter

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

Method:

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.

We are told that this recipe was first found in the "The New Soup Bible", so thank you to them!  We are looking for a copy!