INGREDIENTS

INSTRUCTIONS

STOCK
SOUP
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, 1015 minutes.
Discard the rosemary. Puree the soup in a food 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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