This soup comes from Peru, and it is one of my favorites. The recipe was given to me by my mother in law who lived in Peru for some years. It is hot, spicy, creamy, and has prawns in it. Perfection.It is very easy to make. It takes about 45 minutes of preparation once you have all the ingredients. It is perfect to serve at dinner parties because you can make it in the morning and then keep it in a cool place until required. If there is any left after the meal, it even tastes better the next day.
I always prepare more than what I think is sufficient, because guests will ask for second and even third servings.
For best results, make a good stock using the leftover heads and shells of grilled or barbecued prawns.
Serves 6
- 1 onion, chopped
- 1 stick celery, chopped
- 1 small potato, peeled and cut into small dice
- 3 cloves of garlic, chopped
- 3 tbsp tomato concentrate
- 1 tsp chili flakes, or sweet paprika
- pinch of Saffron
- 1.5 Lt chicken of fish stock
- 600 grams of cooked prawns
- 300 ml coconut cream or evaporated milk
- 300 gr cooked corn
- 2 eggs, beaten
- 100 gr frozen peas
- 150 gm rice
Heat 3 tbsp oil in a large pan and gently caramelize the onion and celery for 10 minutes. Add the potato dice, Saffron, garlic, chili and tomato concentrate; cook for 2 more minutes. Add the chicken stock, bring to the boil and cook for 5 minutes. Add the condensed milk, corn, and rice; and cook for 20 minutes until the rice is cooked through.
Check the seasoning and add more salt, pepper or chili if necessary
Add the prawns, peas and the beaten eggs, stir the soup until the egg curdles and is starting to boil again.
Serve hot as a main course, with crusty bread and a fruity white wine such as Sauvignon Blanc.
