Recipe of the Day: Cabana’s Prawn Soup
When we told our family and friends we were planning to write a cookbook, David’s Brasilian godmother Sandra passed on her own collection of family recipes as a source of inspiration. We thought this recipe was absolutely delicious and we had to share it with you. So thank you, Sandra!
450g raw king prawns
1 small onion, finely chopped
1 celery stick, finely chopped
1 carrot, finely chopped
50g white or chestnut mushrooms, chopped
¼–½ tsp cayenne pepper
75ml dry white wine
200ml double cream
1 tbsp olive oil
1 tbsp finely chopped flat-leaf parsley
Remove the shells from the prawns, put the shells in a saucepan and cover with cold water. Bring to the boil. Reduce the heat and simmer for 20 minutes, then strain and reserve the liquid, discarding the shells.
Meanwhile, devein the prawns and reserve 12 for the garnish. Chop the rest into small pieces. Cover with clingfilm and chill.
Melt the butter in a large, heavy-based saucepan over a medium heat, add the vegetables and cook for 6–8 minutes, stirring frequently, until softened. Season with salt and cayenne pepper. Add the wine and let it boil until reduced by half. Pour in the prawn stock and bring to a simmer. Cook gently for 10–15 minutes, then add the double cream and bring back to a simmer. Finally, add the chopped prawns and cook for 2–3 minutes, until just cooked through. Remove from the heat.
Heat the oil in a frying pan until hot and add the reserved whole prawns. Season with salt and cayenne pepper and fry for 2–3 minutes, tossing once or twice, until they turn pink and opaque and are just cooked through.
Ladle the prawn soup into warmed bowls and garnish with the fried whole prawns and a sprinkling of chopped parsley and cayenne pepper. Serve immediately.
This recipe is taken from Cabana: The Cookbook by David Ponte, Lizzy Barber and Jamie Barber (Quadrille, £20)
Photography by Martin Poole