Code di gamberoni ‘a la nage’ (Prawn and white wine soup)

Name: Code di gamberoni 'a la nage' (Prawn and white wine soup)
Yield: 4 servings
Cuisine: Boil
Ingredients: 400.00 g prawns frozen; 30.00 g butter; 1.00 onion thinly sliced; 1.00 carrots sliced; 200.00 ml wine white; 200.00 ml water; 200.00 ml cream; 1.00 g saffron optional; salt and freshly ground black pepper to taste; fresh parsley chopped, to garnish

4 servings

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Fish/Seafood

By Food24 November 03 2009

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Ingredients (10)

400.00 g	prawns — frozen
30.00 g	butter
1.00	onion — thinly sliced
1.00	carrots — sliced
200.00 ml	wine — white
200.00 ml	water
200.00 ml	cream
1.00 g	saffron — optional
	salt and freshly ground black pepper — to taste
	fresh parsley — chopped, to garnish

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Method:

Defrost prawns in cold water. Separate tails from heads and peel, then refrigerate, tails.
Melt butter in a saucepan until bubbling, and prawn heads and cook until they become pink. Add sliced onion and carrot and cook over low heat until vegetables soften.
Add white wine and water and cook for 1 1/2 hours. Strain resulting broth and pour back into a clean saucepan.
Add cream and cook, uncovered, until soup is reduced to saucelike consistency. Add saffron diluted in a little water, then season. Add prawn tails 2 minutes after serving.
Serve garnished with finely chopped parsley.