Ingredients with Measurements:
- 1 lb of prawns, peeled and deveined
- 2 cups of corn kernels
- 1 onion, chopped
- 4 cloves of garlic, minced
- 4 cups of chicken broth
- 1 cup of heavy cream
- 2 tbsp of butter
- Salt and pepper to taste
- Chopped parsley for garnish
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat.
2. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
3. Add the corn kernels and cook for 5 minutes.
4. Pour in the chicken broth and bring to a boil.
5. Reduce the heat and let it simmer for 10 minutes.
6. Add the prawns and cook for 5 minutes or until they turn pink.
7. Remove the pot from the heat and let it cool for a few minutes.
8. Using a blender or immersion blender, puree the soup until smooth.
9. Return the soup to the pot and stir in the heavy cream.
10. Season with salt and pepper to taste.
11. Reheat the soup over low heat until it is hot.
12. Ladle the soup into bowls and garnish with chopped parsley.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Cook over medium heat and reheat over low heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 400
Fat: 22g
Carbohydrates: 25g
Protein: 28g
Substitutions for ingredients:
- You can use shrimp instead of prawns.
- You can use vegetable broth instead of chicken broth.
- You can use milk instead of heavy cream.
Variations:
- Add diced potatoes to the soup for a heartier meal.
- Add diced carrots and celery for extra vegetables.
- Add a pinch of cayenne pepper for some heat.
Tips and tricks:
- Be sure to devein the prawns before cooking them.
- Use fresh corn if possible for the best flavor.
- Use an immersion blender if you have one for easier blending.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup over low heat until it is hot.
Presentation ideas:
Serve the soup in a bowl with a sprig of parsley on top.
Garnishes:
Chopped parsley
Pairings:
This soup pairs well with crusty bread or a side salad.
Suggested side dishes:
Crusty bread or a side salad
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or milk.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
Be sure to cook the prawns thoroughly to avoid any foodborne illnesses.
Food history:
Prawn and corn soup is a popular dish in many Asian countries, including China and Thailand.
Flavor profiles:
This soup is creamy and savory with a hint of sweetness from the corn.
Serving suggestions:
Serve the soup as a starter or as a main course with a side dish.
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