11/04/2012

Prawn, Tomato and Risoni Soup with Pesto

A hearty fresh flavoured seafood soup.

Serves:

6 Prep Time: 15 minutes

Cooking Time: 30 minutes

Download Recipe PDF

Ingredients

1 leek or 2 onions
2 tablespoons olive oil
1.5 litres fish or vegetable stock
400g can diced tomatoes
½ cup frozen baby peas
extra sea salt and freshly ground black pepper, to taste
500g peeled green prawns
1 cup risoni pasta, cooked
2 tablespoons extra virgin olive oil
pesto, for serving

Method

Finely slice leek and sauté in oil in a large pot over low heat for 10 minutes until soft. Add stock, tomatoes and peas, bring to the boil and season to taste. Keep six prawns whole and chop the rest. Add prawns and risoni to soup and simmer until just cooked. Stir in extra virgin olive oil. Serve immediately drizzled with pesto, ensuring one whole prawn is added to each serving plate.

Tips

For extra flavour, use a prawn stock made using prawn shells.

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