Portion/Yield:Serves 12 amuse bouche or canapé size portions
This delightful soup makes the perfect amuse bouche or canapé to tickle your taste buds and keep your guests very happy. I have used the Thermomix to make the soup and to steam the prawns, both could be done using conventional equipment. This recipe is an ideal party piece, with very little effort and maximum impact.
Ingredients & Method
- 12 tiger prawns
- 1tbs olive oil
- 1 tsp ground Ras el Hanout
- ½ tsp smoked paprika
- 30g unsalted butter
- 400g celeriac, peeled and cut in 1 cm dice
- 500ml chicken or vegetable stock
- salt and pepper
- 50ml double cream
- 2tbs freshly cut cress salad
First marinade the prawn. Pat the tiger prawns dry with kitchen paper. Place them in a mixing bowl with the oil, 1/4 tsp Ras-el-Hanout, smoked paprika a pinch of salt and pepper, mix and set aside to marinade.
Place the butter, rest of the Ras el Hanout, celeriac and seasoning in the TM bowl. Set the timer for 10 minutes at Veroma on speed 2.
Add the stock, set the timer for 12 minutes at 100°C speed 2.
While the soup is cooking layer, the marinaded prawns in the steamer tray. Place the steamer tray on top of the TM bowl for the last 6 minutes of cooking time, turn them after 3 minutes, remove the steamer tray, keep the prawns warm.
Add the double cream to the soup turn the speed 10 and blend the soup for 1 minute.
Serve the hot soup in warmed small cups with the steamed prawns dressed with cress on skewers balancing over the cups.
If you want to be more adventurous aerate the soup using a ISI cream whipper. Pour the hot soup in to the cream whipper. Secure the lid and charge with two gas pellets, shake vigorously and squirt the hot soup into warm serving cups. If you use a Gourmet Thermal Cream Whipper, the soup can be kept warm in a bain marie with boiling hot water or in a water bath for up to one hour.