INGREDIENTS

INSTRUCTIONS

The Stock : Melt the butter in a large saucepan over medium high  heat.
When hot, add the prawn shells and leeks and saute until the  shells
turn pink and the leeks are translucent. Add the thyme,  parsley, water
and wine and bring to a boil. Reduce the heat and  simmer for 20
minutes, pressing down on the prawn shells to extract  their flavor.
Strain the stock through a fine sieve, again pressing  on the prawn
shells. Reserve the stock and discard the solids. The  Soup: In the
same saucepan in which you sauteed the prawns, add the  onions and
saute until translucent. Add the squash and rosemary,  reduce heat to
low, cover and cook, stirring occasionally, for 10  minutes. Add 5 cups
of the stock and lemon juice. Bring to a boil,  reduce heat to low,
cover and cook until the squask is very tender,  processor or food mill
in small batches. Add the remaining 1 cup  stock if the soup is you
desire a thinner soup. Return the puree to  the pan over medium heat.
Slice the prawns in half lengthwise. Add  the prawns to the soup and
cook until they turn pink. Transfer prawns  to a warm platter and
cover. Season soup to taste with salt and  pepper and a few dashes of
Tabasco. To serve: Ladle the soup into  shallow soup bowls and set 6
prawns on top of each. Garnish with  rosemary. Yield:6 serving Posted
to MC-Recipe Digest V1 #329  Recipe by: CHEF DU JOUR DONATA MAGGINITO
SHOW #DJ9319  From: "Ed Bauman" <BIRCHCREEK@msn.com>  Date: Thu, 5 Dec
96 19:55:29 UT

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2533
Calories From Fat: 1232
Total Fat: 140.2g
Cholesterol: 366.4mg
Sodium: 162.6mg
Potassium: 4326.1mg
Carbohydrates: 160.4g
Fiber: 23g
Sugar: 36.9g
Protein: 14.3g