Chilled pea and mint soup with poached prawns

AT A GLANCE

  • Serves 8 people

  • 1 tbsp olive oil
  • 3 golden shallots, finely chopped
  • 2 garlic cloves, finely chopped
  • 600 gm frozen peas, defrosted
  • 1 cup (loosely packed) mint leaves
  • 80 gm (1/3 cup) crème fraîche
  • 12 small green prawns, peeled, cleaned and halved lengthways
01   Heat oil in a saucepan, add shallot and garlic, cook over medium heat until soft (2-3 minutes). Add 500ml water, bring to boil, add peas and mint, remove from heat. Add crème fraîche. Blend with a hand-held blender until smooth, strain through a fine sieve. Season to taste, refrigerate until chilled (1-1½ hours).
02   Meanwhile, bring a saucepan of salted water to boil, add prawns and cook until pink (2-3 minutes). Transfer with a slotted spoon to a bowl of iced water, drain and set aside.
03   Divide prawns among eight 100ml-capacity cups, pour over soup and serve immediately.

Recipe:

EMMA KNOWLES , ADELAIDE LUCAS

Photography:

BEN DEARNLEY

Styling:

VANESSA AUSTIN , EMMA KNOWLES

Drinking Suggestion:

BONE-DRY FINO SHERRY. , suggested by MAX ALLEN

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