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Written by Jocelyne Roddis
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This is a winner of a soup in summer. It freezes perfectly so make it in quantity and keep some of it in portions in the freezer. I use empty and cleaned square margarine tubs. One tub will give you about two portions. Cover with foil and label. It can also be served as a main course with a dish of boiled rice on the side.
Serves 41 litre of chicken stock (make it with 2 cubes in boiling water) A cup of canned coconut milk (or cream bloc or grated coconut seeped in boiling milk. Use the milk only)1 tablespoon of mild curry powder1 tablespoon of dry sherry or dry white wine1 teaspoon of sugar275gms approx of canned or frozen sweetcorn2 bunches of small spring onions, bulbs finely sliced and greens cut on the slant200gms of peeled prawns defrostedSalt6 tablespoons of Quark or Greek yoghurt Bring the chicken stock to the boil. Add the coconut milk/cream/paste. StirAdd sherry, curry powder, sugar and sweetcorn. Bring to the boil again and simmer for 15 minutes. Add the spring onions, reserving a few green tops. Add the prawns. Simmer for 5 minutes and season with salt. Careful with that because the cubes are always very salty. Ladle in hot soup bowls with a few greens and a dollop of Quark (or Greek stuff) in each bowl. A few years ago we discovered a very nice white wine, very slightly sparkling called Penascal. It comes in a shapely rounded bottle and is produced in the Valladolid region in the North. To be found in most supermarkets at 2.95 Euros. It also comes in Rose. Serve well chilled. Put the bottle in the fridge at least the night before. |
Jocelyne Roddis |
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