Prep
1 hrCook
30 minLevel
MediumRating
/rating_off.png "1 Star")
Loading...| 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. |
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