1 litre/1 3/4 pints Vegetable Stock
1 kg/2 1/4 lb large prawns
40 g/1 1/2 oz butter 40 g/1/2 oz plain flour
5 ripe tomatoes, peeled, de-seeded and chopped 2 teaspoons curry powder salt


1.Bring the stock to the boil in a saucepan, add the prawns and cook for 3 minutes. Drain, reserving the stock. Peel and devein the prawns, set 10 aside for the garnish and finely chop the remainder.
2. Strain the stock. Melt the butter in a pan, stir in the flour and cook, stirring constantly, for 2-4 minutes, then gradually stir in the stock. Bring to the boil, stirring constantly, reduce the heat and simmer, stirring constantly, for 10 minutes.
3.Add the chopped prawns. Process the tomatoes in a food processor to a purée, add the curry powder, process briefly again and add to the soup.
4.Bring to the boil for a few minutes and season with salt to taste. Pour into a soup tureen, garnish with the reserved prawns and serve.

Leave a Reply

Your email address will not be published.