Thyme, Prawn and Mustard Soup

Ingredients

• 60g butter
• 8 green shallots, chopped
• 1/4 cup plain flour
• 3 cups water
• 1-2 tsp chicken stock powder
• 1/4 cup dry white wine
• 2tbsp french mustard
• 1tbsp tomato paste
• 2tspn chopped fresh thyme
• 500g green, shelled prawns
• 3/4 cup cream

Method

• Melt butter in a large saucepan, add shallots.
• Stir over medium heat for about 2 minutes or until shallots are soft.
• Add flour and stir for another 2 minutes.
• Remove from heat and gradually stir in water, stock cubes, wine, mustard, tomato paste and thyme.
• Stir over high heat, until mixture boils and thickens.
• Add prawns and cream and simmer, uncovered for about five minutes or until prawns are tender.

Sandra Souter