Prawn, Tomato and Risoni Soup with Pesto
A hearty fresh flavoured seafood soup.
|Preparation Time:||15 minutes|
|Cooking time:||30 minutes|
- 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
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.
For extra flavour, use a prawn stock made using prawn shells.