*  Exported from  MasterCook  *
 
                      BUTTERNUT SQUASH AND PRAWN SOUP
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Stock :
    6       tb           Butter
   18       lg           Prawns, shelled and
                         -deveined, shells and p
    2                    Leeks, trimmed and slices
    4                    Fresh thyme sprigs
    6                    Fresh parsley sprigs
    3       c            Water
    4       c            Dry white wine
                         Soup:
    6       tb           Butter
    2       md           Yellow onions, thinly sliced
    2       lb           Butternut squash, peeled and
                         -cut into 2inc
    1                    Fresh sprig rosemary
    6       c            Prawn stock
    2       tb           Fresh lemon juice
                         Salt and pepper
                         A few dashes Tabasco
 
   The Stock : Melt the butter in a large saucepan over
   medium high heat. When hot, add the prawn shells and
   leeks and saute until the shells turn pink and the
   leeks are translucent. Add the thyme, parsley, water
   and wine and bring to a boil. Reduce the heat and
   simmer for 20 minutes, pressing down on the prawn
   shells to extract their flavor. Strain the stock
   through a fine sieve, again pressing on the prawn
   shells. Reserve the stock and discard the solids. The
   Soup: In the same saucepan in which you sauteed the
   prawns, add the onions and saute until translucent.
   Add the squash and rosemary, reduce heat to low, cover
   and cook, stirring occasionally, for 10 minutes. Add 5
   cups of the stock and lemon juice. Bring to a boil,
   reduce heat to low, cover and cook until the squask is
   very tender, 1015 minutes. Discard the rosemary. Puree
   the soup in a food processor or food mill in small
   batches. Add the remaining 1 cup stock if the soup is
   you desire a thinner soup. Return the puree to the pan
   over medium heat. Slice the prawns in half lengthwise.
   Add the prawns to the soup and cook until they turn
   pink. Transfer prawns to a warm platter and cover.
   Season soup to taste with salt and pepper and a few
   dashes of Tabasco. To serve: Ladle the soup into
   shallow soup bowls and set 6 prawns on top of each.
   Garnish with rosemary. Yield:6 serving
   Posted to MC-Recipe Digest V1 #1
   
   Recipe by: CHEF DU JOUR DONATA MAGGINITO SHOW #DJ9319
   
   From: “Ed Bauman” <BIRCHCREEK@msn.com>
   
   Date: Thu, 5 Dec 96 19:55:29 UT
  
 
 
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