Cucumber & Dill Soup w seared ginger prawns
- Number of Servings: 4
Ingredients
1/2 leek, washed & thinly sliced2 knobs butter (10g approx.)1 Lebanese cucumber, thinly sliced2 Tbl dill leaves, plus extra for garnish400ml vegetable stock200ml cream (60% Philedelphia Cream for Cooking)Juice of 1 lemon4 tsp olive oil for drizzling12 large prawns, heads removed, shelled & deveined2 tsp gigner, finely chopped1/2 tsp chopped red chilliZest & juice of 1 lemon1 Lebanese cucumber, peeled then shaved lengthways
Sweat the leek in the butter until soft. Add cucumber and dill leaves and sweat for a couple more minutes. Pour in vegetable stock and cream and bring to the boil. Let it bubble 3-4 minutes then remove from heat. Cool, puree, season to taste, strain and fold in the lemon juice. Chill until ready to use.
Plat the prawns in a bowl, add the ginger, chilli and lemon zest and mix well. Put the shaved cucumber in a bowl with a couple of pinches of salt and the lemon juice. Set aside for 5 minutes.
Heat a pan and coat with olive oil spray. Season prawns with salt and pepper then cook in the hot pan for 30-40 seconds each side.
Arrange 3 piles of cucumber ribbons in each searving bowl. Top each with a cooked prans, then gently pour chilled soup into the centre of each bowl. Garnish with dill and drizzle with 1 tsp extra virgin olive oil.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user IMELDASHOEQUEEN.
Plat the prawns in a bowl, add the ginger, chilli and lemon zest and mix well. Put the shaved cucumber in a bowl with a couple of pinches of salt and the lemon juice. Set aside for 5 minutes.
Heat a pan and coat with olive oil spray. Season prawns with salt and pepper then cook in the hot pan for 30-40 seconds each side.
Arrange 3 piles of cucumber ribbons in each searving bowl. Top each with a cooked prans, then gently pour chilled soup into the centre of each bowl. Garnish with dill and drizzle with 1 tsp extra virgin olive oil.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user IMELDASHOEQUEEN.
Nutritional Info Amount Per Serving
- Calories: 248.5
- Total Fat: 17.3 g
- Cholesterol: 65.0 mg
- Sodium: 445.4 mg
- Total Carbs: 13.4 g
- Dietary Fiber: 0.8 g
- Protein: 5.3 g
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