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Potato and prawn soup

number of servings: 2

category: STARTER

  • 200 g of potatoes
  • 200 g of prawns
  • 500 ml of water
  • half white onion
  • 1 and ½ ripe tomato
  • a glove of garlic
  • half green pepper
  • 2 spoons of white wine
  • half sachet of saffron
  • olive oil q.s.
  • salt and pepper q.s.
Wash and boil the prawns keeping their cooking water. Pound in a mortar the carapaces and sprinkle them with some cooking water. Peel the potatoes and dice them. Mince the garlic and the onion, slice the pepper. In some olive oil brown the onion and the garlic then add the pepper. Baste with some wine and let it dry. Add the potatoes and cook for 10 minutes. Add the minced tomato, the pounded carapaces and flavour with some saffron. Add the prawn cooking water a little at a time. Salt and pepper. When the potatoes are cooked add the prawns. Put the soup in a tureen and serve hot

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