Haricot Soup with Tiger Prawns

soup - haricot soup with tiger prawns2

Ingredients

800ml Chicken Stock

250g white dried haricot beans, soaked overnight

1 small peeled onion

1 peeled carrot

1 bouquet garni (thyme, bayleaf and parsley tied together)

100g fresh mushrooms sliced

50g butter plus extra knob ice cold for serving

150ml double cream

1 small peeled onion

1 peeled ca12-18 tiger prawns (2-3 per serving)

Sea Salt

Freshly Ground Black Pepper

Olive Oil

Method

  • Soak the beans overnight.  Drain the beans and transfer to a saucepan.  Cover by about 5cm with salted cold water. Boil for 10 minutes then lower the heat to a simmer and cook for a further 30-35 minutes until the beans are soft.
  • Add the onion, carrot and bouguet garni.  Remove about 100g of the beans wit ha slotted spoon and reserve for the garnish.  Blend the remainder to a fine puree in a liquidiser.
  • Blanche the prawns for 30 seconds in a boiling court bouillon (2 parts water, 1/4 part vinegar, carrot, oinion, celery, bay leaves, peppercorns and salt).  Peel the prawns and remove the dark vein along the back.  Cut each into approximately three bite-size pieces and set aside.
  • Bring the vegetable stock to the boil for 5 minutes to reduce, then add to the bean puree.  Blend and return to the pan.  Whisk in the cream then, using a hand blender, whisk in the ice-cold butter and froth up the soup.
  • Saute the mushrooms briefly in butter until just the beginning to colour, add the prawns and then the reserved beans.  Cook together for a further 3-4 minutes before dividing between warmed soup bowls.