Name: Yellow Velvet Soup with Prawns Recipe
Prep time: 10 min
Cook time: 24 min
Yield: 6
Ingredients: For Prawns:; ¼ tsp chili powder; 1 tsp lime juice; 2 tbsp honey; 1 tbsp cilantro; 6 prawns; salt and freshly ground pepper; For Soup:; 1 tsp extra virgin olive oil; 1 medium onion; 4 fresh corn ears; 2 small yellow squash; 1 tsp garlic; 1 bay leaf; 2 cups vegetable stock; ½ cup heavy cream; salt and freshly ground pepper; cilantro sprigs; For Relish:; 1 poblano chili pepper; ¼ cup extra-virgin olive oil; 3 fresh corn ears; ½ small red onion; ½ small red bell pepper; ½ small yellow bell pepper; ½ small green bell pepper; 1 small jalapeno pepper; 1 tbsp fresh marjoram; ¼ cup lime juice; dash green Tabasco sauce

How To Make Yellow Velvet Soup with Prawns

This smooth and rich yellow velvet soup is made flavorful with its creamy veggie mix, plump prawns, and a chunky spicy relish, for a belly-filling meal!

Preparation: 10 minutes

Cooking: 24 minutes

Cool Time: 10 minutes

Total: 44 minutes

Serves:

Ingredients

For Prawns:

¼tspchili powder
1tsplime juice,fresh
2tbsphoney
1tbspcilantro,chopped
6prawns,(jumbo shrimp)
salt and freshly ground pepper

For Soup:

1tspextra virgin olive oil
1medium onion
4fresh corn ears
2small yellow squash
1tspgarlic,minced
1bay leaf
2cupsvegetable stock
½cupheavy cream
salt and freshly ground pepper
cilantro sprigs

For Relish:

1poblano chili pepper
¼cupextra-virgin olive oil
3fresh corn ears
½small red onion
½small red bell pepper
½small yellow bell pepper
½small green bell pepper
1small jalapeno pepper
1tbspfresh marjoram,minced
¼cuplime juice,fresh
dashgreen Tabasco sauce
salt and freshly ground pepper

Instructions

Prawns:

Combine the chili powder, lime juice, honey, and cilantro.
Add the prawns and marinate in the chili powder mixture for 1 hour.
Grill or sauté prawns for 2 minutes on each side. Season with salt and pepper to taste.

Soup:

In a 6-quart saucepan, heat the olive oil over medium heat. Add the onion and cook until translucent.
Add the corn kernels and squash, cook for 4 to 5 minutes. Add the garlic and bay leaf. Cook for an additional 2 minutes.
Stir in the vegetable stock and 2 cups water and bring to a boil. Reduce to a simmer, and cook for about 15 minutes until the vegetables are soft.
Stir in cream and return to a boil. Season with salt and pepper to taste.
Cool for 10 minutes.
Puree the soup in a blender and strain through a sieve. Adjust seasoning to taste.

Relish:

Roast the poblano in a pan on the stovetop, or in a broiler until completely charred.
Place the poblano in a paper bag, close the bag, and let stand for 15 minutes.
Remove from the bag, peel off the skin, remove seeds, and dice.
Heat 2 tablespoons of olive oil in a large sauté pan over medium heat. Add the corn kernels and cook for 3 to 4 minutes until the corn brightens in color. Drain. Set aside to cool.
Place the diced vegetables in a bowl. Add the poblano, remaining olive oil, corn, marjoram, lime juice, and tabasco.
Stir to blend well. Season with salt and pepper to taste.
Serve and enjoy!