- Half white onion
- Half carrot
- 2 red tomatoes
- 50 ml white wine
- 1 teaspoon of tomato paste
- 200 ml tomato sauce ( also datterini sauce)
- Half glass bouillon
- 7 medium size prawns
- Olive oil, salt, pepper
- Chilli pepper
- 2 garlic cloves
- Half lemon
- 6 baby broccoli
- White sesame
Dice onion carrot and cook slowly in 2 spoons of olive oil for about 10 minutes, or until the onion becomes transparent and soft (‘soffritto’).
In the meantime, clean the prawns. Save the heads and the shells and rinse them under cold water. Add them to the ‘soffritto’ and increase the fire.
Cook until it browns and then add the wine. Keep the fire high until all the alcohol evaporates. Decrease the fire, add the tomato paste, mix and add the tomato sauce. Pour in bouillon and finally add 3 of the 7 prawns. Cook for about 20 minutes. Taste and adjust with salt and pepper.
Warm up a spoon of olive oil in a large pan and add a couple of garlic cloves, let it fry. When the oil is hot add the 4 prawns, season with some salt and chilli pepper. Cook them on each side until they change color, don’t let them become too brown (overcooking). Out of the fire add the juice of half a lemon and stir.
In a large pot, boil some water. Then add broccoli and cook for about two minutes. Take them out of the water and immediately set them under cold running water (in order to keep the crunchiness and the bright color). Drain and season with salt, pepper, olive oil and lemon zest.
After 20 minutes the soup is ready. Take out the heads and shells and blend everything with a hand mixer.
When all the ingredients are ready and warm, plate your soup. Divide the soup in two bowls, put 2 stir-fried prawns and 3 broccoli in each bowl, add some fresh olive oil on top and white sesame. Enjoy warm!
- Use ‘Chiara’s food’ Natural tomato passata to have a natural taste or the Organic datterini tomato sauce to have sweeter and delicate soup.
- Add a crunchy element to enjoy your soup: a cracker, some Scaldatelli or a slice of toasted bread