Cucumber & Dill Soup w seared ginger prawns

1/2 leek, washed & thinly sliced
2 knobs butter (10g approx.)
1 Lebanese cucumber, thinly sliced
2 Tbl dill leaves, plus extra for garnish
400ml vegetable stock
200ml cream (60% Philedelphia Cream for Cooking)
Juice of 1 lemon
4 tsp olive oil for drizzling
12 large prawns, heads removed, shelled & deveined
2 tsp gigner, finely chopped
1/2 tsp chopped red chilli
Zest & juice of 1 lemon
1 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.