Name of Recipe: Crema de gambas y calabacín (Prawn and courgette soup) – not tested
Tablespoons are European ones, ie, 3 teaspoons
Serves: 4
Ingredients:
For the soup-
200g prawns
2 leeks
¼ onion
1 tbsp olive oil
1 tbsp butter
1 courgette, peeled
Sal
200g water
50g cream
For the stock –
The shells and heads of the prawns
50g brandy
200g water
Preparation:
Remove the shells and the heads from the prawns and keep them for the stock.
Put the prawns to one side.
Add the stock ingredients to the
5 minutes / 100° / Speed 5.
Strain it and reserve.
Wash the leeks, discarding the green part and cut it into pieces.
Peel and cut the onion.
Clean the
thoroughly and add the oil, butter, leaks and onion
7 minutes / 100° / Speed 5.
Add the cut courgette, salt and water
10 minutes / 100° / Speed 5.
After the time is up, add the stock and cream
5 minutes / 90° / Speed 1.
Finally put the prawns through the hole in the lid
3 minutes / 90° / Speed 1.
Origin: Translated from a recipe in
Cocina española con Thermomix (Susaeta Ediciones)
