INGREDIENTS

INSTRUCTIONS

FOR THE STOCK
First, make the stock.
Heat the oil and add the onion and chilli flakes. Saute for 3 minutes until
the onion is golden and the chilli has released its pungent aroma. Add the
clam juice or fish stock, prawn shells, tomato paste, bay leaves and 1 cup
of water and bring to a rapid boil. Simmer for 20 minutes then strain. You
should have 4 cups prawn stock.
Peel and dice the sweet potato.
Dice the bacon and fry until the crisp. Add the prawns and cook just until
they are coloured. Remove the bacon and prawns from the pan and add the
sliced leeks, onion, celery and garlic and cook until the vegetables begin
to soften. Add the sweet potato cubes and stir to coat.
Add the prepared prawn stock and simmer for about 25 minutes. Add the
cooked prawn and bacon mixture and stir in the milk and paprika. .Adjust
seasonings with salt and pepper. Heat gently, do not allow the soup to
boil.
Ladle into individual bowls and serve with a generous sprinkling of fresh
chives and serve.
Converted by MC_Buster.
Per serving: 1315 Calories (kcal); 64g Total Fat; (47% calories from fat);
37g Protein; 123g Carbohydrate; 164mg Cholesterol; 1710mg Sodium Food
Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 14 Vegetable; 0 Fruit; 8 Fat; 1
Other Carbohydrates
Converted by MM_Buster v2.0n.

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