Velvet soups are fabulous, easy to prepare and incredibly yummy.
Here’s our recipe for a delicious and fast zucchini velvet soup with prawns.
Wear your best apron and follow us in the kitchen!
What you need
Prawns (from 1 to 3 per portion)
Extra Virgin Olive oil
Peel, wash and cut the potatoes in tiny cubes. Put them in a terracotta pan with Extra Virgin Olive oil and add half a coffee cup of hot vegetal bouillon. Let them cook for about 10 minutes and then add the zucchini washed and cut in tiny cubes.
Let it cook under a medium flame for about 40 minutes, adding hot vegetal bouillon gradually. Remove from fire and blend the mixture with a blender until it’s creamy. Add salt, pepper and curcuma and let it cook under a low flame for 15 minutes.
In the meantime, parboil the prawns for 2 minutes, drain them, remove the carapace and grill your prawns (2 minutes will be enough).
Dispose the grilled prawns on the soup and serve it in bowls with slices of toasted bread (optional) and a few drops of Extra Virgin Olive oil.
Ph and handwriting, Sara Ottavia Carolei