Here is the recipe for Pea cream soup with prawns and bacon, which will make you look great, despite not too much effort. It is a perfect alternative to the first course with great taste and at the same time very healthy and is beautiful to look at served in small bowls.
Ingredients for 4-6 people
- 500 g of peas (frozen ones are fine too)
- 500 g of peeled potatoes
- 1 shallot
- 1 L chicken broth (you can also use jellied ones)
- 18 fresh prawns/prawns
- sliced bacon (one/two for each prawn)
- oil, salt and pepper to taste
- curry powder
- white wine
First, take a large pan with high sides, slice the shallot finely and sauté it in the previously heated oil, adding a little pepper, curry and chilli. When the onion is cooked, blend with half a glass of white wine. Once dried, add the peeled, rinsed and diced potatoes, the peas, sauté for 1-2 minutes in the onion, stirring.
At this point add 1 L of broth (or a jellied broth and about a liter of water) and cook over medium heat until the potatoes are well cooked. During cooking, adjust the salt according to your taste, if necessary add more water or broth during cooking. Once cooking is complete, blend everything with the immersion blender (minipimer) until you obtain a nice smooth and fluid puree (if too thick, add water to the desired density). Keep warm.
While the cream soup is cooking, clean the prawns, removing all the external skeleton including the tail and the black thread of the digestive system, wrap them in one or two thin slices of bacon and place them in a hot pan with a little oil and cook them quickly for about 2-3 minutes, blending with a little white wine. Don’t overcook them otherwise they will become too dry.
At this point, serve by pouring the cream soup into bowls and adding 2-3 prawns per portion, add a drizzle of raw oil and serve!
Isn’t this an amazing alternative to a winter first course? and you haven’t tasted it yet… it’s delicious