Tomato soup with prawns

Name: Tomato soup with prawns
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 small onions; 200 g Carrots; 2 TABLESPOONS butter/margarine; 2 TABLESPOONS Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 2 Bay leaves; 1 kg Tomatoes; 7-10 Tbsp white pepper; 2-3 TABLESPOONS Cognac; 7-10 Tbsp a few squirts of lemon juice; 125 g Whipped cream; 120 g Deep-sea crab meat; 7-10 Tbsp Dill

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 small onions
200 g Carrots
2 TABLESPOONS butter/margarine
2 TABLESPOONS Tomato paste
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
2 Bay leaves
1 kg Tomatoes
7-10 Tbsp white pepper
2-3 TABLESPOONS Cognac
7-10 Tbsp a few squirts of lemon juice
125 g Whipped cream
120 g Deep-sea crab meat
7-10 Tbsp Dill

Directions

1
Peel onions and carrots. Dice onions. Wash and slice the carrots. Heat the fat. Brown onions and carrots in it. Sweat tomato paste briefly. Season with salt, cayenne pepper and bay leaf. Add 200 ml water, bring to the boil, cover and cook for about 15 minutes.
2
Wash and quarter the tomatoes. Add tomatoes to vegetables and simmer covered for another 30 minutes. Remove the bay leaf. Pass the soup through a fine sieve. Season with salt, pepper, cognac and lemon juice
3
Whip the cream briefly. Rinse and drain the crabs if necessary. Serve the soup with a dollop of cream in deep plates. Garnish with prawns, pepper and dill