Provencale Prawn Soup With Pistou

The ingredient of Provencale Prawn Soup With Pistou

• 1 3 cup 80ml light olive oil
• 12 large cooked prawns peeled heads discarded shells reserved deveined
• 2 teaspoons tomato paste
• 250g cherry truss tomatoes
• 1 large red capsicum chopped
• 2 vine ripened tomatoes chopped
• 1 2 telegraph cucumber peeled seeds removed chopped
• 2 garlic cloves
• 1 2 slices 50g ciabatta or sourdough bread soaked in 100ml extra virgin olive oil
• pinch of cayenne pepper
• pinch of sugar
• small basil leaves to serve
• 2 garlic cloves roughly chopped
• 1 bunch basil 100g leaves picked
• 1 firmly packed cup flat leaf parsley
• 1 3 cup 50g pine nuts
• 1 3 cup 25g grated parmesan
• 100ml olive oil

The Instruction of provencale prawn soup with pistou

• heat 1 4 cup 60ml oil in a large heavybased pan over medium heat add prawn shells and cook stirring for 1 2 minutes add paste and cook for 1 minute add just enough water to cover shells and simmer for 10 minutes cool for 10 minutes
• meanwhile preheat the oven to 170u00b0c toss the cherry tomatoes with remaining tablespoon of oil and roast on a baking tray for 5 6 minutes until softened
• puree cooled prawn stock in a blender with shells until smooth pass through a fine sieve clean the blender then add the capsicum tomatoes cucumber garlic oil soaked bread and 50ml water blend until smooth then add stock cayenne and sugar season with salt then blend to combine chill soup until ready to serve
• for the pistou process ingredients to a paste in a food processor season well and loosen with a little oil if necessary
• divide soup among serving bowls then top with prawns and roasted tomatoes drizzle with pistou and garnish with basil

Nutritions of Provencale Prawn Soup With Pistou

fatContent: 624 746 calories
saturatedFatContent: 53 grams fat
carbohydrateContent: 9 grams saturated fat
sugarContent: 13 grams carbohydrates
fibreContent: 7 grams sugar
proteinContent: n a
cholesterolContent: 21 grams protein
sodiumContent: 91 milligrams cholesterol

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