20g (¾ oz) butter
650g (1 lb 5oz) small shrimps or prawns (in the shell)
1 medium onion, peeled and chopped
2 leeks, roughly chopped
1 stick celery roughly chopped
1 medium carrot, roughly chopped
2 cloves of garlic, peeled and chopped
½ tsp fennel seeds
250g (8 oz) fillet salmon, skin and bones removed, cut into 2 cm pieces
1 tbsp tomato purée
125ml (4 fl oz) dry white wine
80g (2 ¾ oz) Arborio rice
2.5l (85 fl oz) fish stock (made with good cubes is fine)
1 bay leaf
2 sprigs of thyme
100ml (3 fl oz) double cream
Ciabatta, to serve
Serves: 8 Prep time: 15 mins Cook time: 40 mins
Cals per serving: 269 Fat: 13g
Step One: Heat the butter in a large saucepan over a medium-low heat and fry the prawns (in their shells), onion, leeks, celery, carrot, garlic and fennel seeds for about 6-7 minutes, or until the vegetables start to soften.
Step Two: Add the salmon, tomato purée, white wine, rick, stock, bay leaf and thyme and bring to the boil. Reduce the heat and simmer very gently for about 40 minutes.
Step Three: Let the soup cool a little and blend with an electric blender or with a hand-held stick blender until smooth. Strain the soup through a sieve (it needs to be nice and smooth). Taste and season with salt and pepper.
Step Four: When ready to serve, add the double cream and bring back to just under the boil.
Tip: If you’re feeling extravagant, add cooked crabmeat at step 2 for a richer flavour.
Recipe courtesy of Easy Living Magazine