Meals and Courses

  • 2 tablespoons olive oil
  • 10 spring onions, roughly chopped, plus extra, finely chopped to garnish
  • 1 garlic clove, roughly chopped
  • a few thyme leaves
  • 2 x 400 g (13 oz) cans butter beans, drained and rinsed
  • 750 ml (1¼ pints) chicken stock or Basic Fish Stock (see page 15)
  • 100 ml (3½ fl oz) double cream
  • 20 raw peeled tiger prawns, deveined
  • salt and pepper
  • 2 tablespoons finely chopped chives, to garnish

Heat 1 tablespoon of the oil in a saucepan. Add the roughly chopped spring onions, garlic and thyme leaves and fry over a gentle heat until soft. Add the beans, stock and cream. Bring the soup to the boil, then reduce the heat and simmer for 5 minutes.

Transfer the soup to a liquidizer or food processor and blend until smooth. If it is a little thick, add a little more cream or stock. Season the soup with salt and pepper.

Place a frying pan over a high heat and add the remaining oil. Season the prawns with salt and pepper, then fry them in the pan for 4 minutes, or until they turn pink.

Stack the prawns in the centre of 4 bowls and pour the soup around them. Garnish the dish with a few chopped spring onions and the chives.

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