Topic · Stock Making Fundamentals
Roasted Garlic Potato Cream Soup and Prawns Sautéed with Basil
Roasted Garlic Potato Cream Soup and Prawns Sautéed with Basil
In this recipe, you will learn how to roast garlic, make a pureed soup, make basil oil, clean and cook prawns.
- 3 large heads of garlic, (roasted)
- 1 tbsp olive oil, (extra virgin)
- 1 medium brown skinned onion, (finely sliced)
- 2 lb potatoes, (washed, peeled and cubed)
- 6 cups chicken or vegetable stock, (homemade)
- Salt and white pepper, (to taste)
- 1.5 cups whipping cream (35%)
- 2 large tiger prawns per guest, 16-20 count size (shelled, deveined and diced)
- 0.25 cup basil oil
<strong>Make the Soup:</strong>
Peel, cut and keep aside the onion. Peel, cut and reserve the potatoes in cold water. Wash and strain the potatoes.
In a pot, warm the olive oil. Add the onion and sauté for two minutes without coloring the onion. Add cut potatoes and cover with stock. Taste and rectify seasoning if necessary.
Bring to a boil and reduce the heat to simmer. Boil for 20 minutes.
Meanwhile:
Peel, devein, cut and reserve the prawns.
Check if potatoes are cooked, then add the cream. Simmer for 5 minutes. Clean the roasted garlic by squeezing the heads and discarding the peels. Add the roasted garlic to the soup. Cook for 2 minutes.
Process the soup in a blender or a hand blender. Process until the soup becomes totally smooth. Taste and rectify seasoning if necessary.
<strong>Just Before Serving:</strong>
In a non-stick pan heat half tablespoon of olive oil. Add and sauté the cut prawns on high heat. Cook for a maximum of two minutes. Turn off the heat and toss with basil oil. To keep it green, do not cook anymore. Strain to remove any fat and reserve.
Serve the soup in heated or warm soup bowls. Add the prawns on top. Garnish with basil oil and finish with ground pepper.
