Friday 20 April 2018

White Wine Creamy Tomato Soup Pasta with Seared Butter Prawns

1/2 packet *San Remo elbows pasta
Small bunch of parsley
3 thyme sprigs 
1/2 cup frozen vegetables (peas and carrot)
1/2 onion, chopped
2 tbsp minced garlic
10 prawns, remove head and shell but tail on
Some parsley flakes for garnishing

Prawns Seasonings
Black pepper
Garlic powder

White Wine Creamy Tomato Soup Seasonings
2 tbsp *San Remo sun dried tomato and garlic paste
500ml chicken stock (homemade or store bought)
150ml cooking cream
2 tbsp white wine
1.5 salt (to taste)
1 tsp brown sugar
1/2 tsp black pepper
25g butter
2 tsp olive oil


1. Boil water in a pot, cook *San Remo elbows pasta according to packet instructions.
2. Marinate the prawns with salt and black pepper. In a pot, cook the prawns with butter and olive oil, sprinkle some garlic powder. Set aside.
3. In the same pot, saute onion till transparent, add garlic and fry till fragrant. 
4. Add parsley and thyme and cook for 1-2 minutes or until fragrant.
5. Pour in the chicken stock and bring it to boil. Add the *San Remo sun dried tomato and garlic paste, cooking cream and white wine. Stir well and bring it to simmer. Add frozen vegetables and season the soup with salt, brown sugar and black pepper. Taste and adjust the seasonings to your preferences.
6. Once the soup is ready, combine the elbow pasta in the soup. Serve with seared butter prawns and sprinkle with parsley flakes.

Optional: You may want to lightly torch the prawns for a few seconds to get the charred effect.

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