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In summer as in winter, treat yourself with this delicious sweet potato soup with prawns, easy and quick to make.
Ingredients for 4 persons :
- 60 g semi-salted butter
- 300 g of prawns
- 1 liter of vegetable broth
- 400 g sweet potatoes
- 2 carrots
- 1 celery
- 1 bouquet garni
- 1 pinch of nutmeg
- 15 cl of unsweetened condensed milk
- Salt, freshly ground pepper
> In a Dutch oven, melt 30 g of butter and cook the prawns for 2 minutes. Shell them and keep the heads, shells and tails. Reserve.
> Return the heads, shells and tails to the pot, continue cooking until nicely colored. Pour in the broth and cook for 30 minutes. Filter.
> Wash, peel and cut the sweet potatoes, carrots and celery stalk into pieces.
> In a Dutch oven, melt the remaining butter, add the vegetables. Cook for 5 minutes without coloring.
> Pour in the filtered broth, add the bouquet garni and nutmeg, season with salt and pepper, then cook for 20 minutes.
> At the end of this time, add the ¾ prawns and the condensed milk. Mix and continue cooking for 5 minutes.
Adjust the seasoning and serve with a few prawns
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