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!
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.
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.
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!
- Calories: 360.57kcal
- Fat: 19.18g
- Saturated Fat: 6.43g
- Trans Fat: 0.01g
- Monounsaturated Fat: 9.83g
- Polyunsaturated Fat: 2.03g
- Carbohydrates: 48.31g
- Fiber: 6.20g
- Sugar: 15.93g
- Protein: 7.26g
- Cholesterol: 34.73mg
- Sodium: 977.67mg
- Calcium: 94.96mg
- Potassium: 922.04mg
- Iron: 2.47mg
- Vitamin A: 147.21µg
- Vitamin C: 80.79mg
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