Light and tasty, Hawaiian Soup is ideal to serve as a start to an informal meal. Followed by a salad, a selection of cheeses and bread, it will make a simple and tasty summer dinner.
8 oz. fresh prawns or shrimps, shelled
2 oz. butter
4 oz. button mushrooms, wiped clean and finely chopped 1 large green pepper, white pith removed, seeded and chopped
1 large red pepper, white pith removed, seeded and chopped
8 oz. tomatoes, blanched, peeled and coarsely chopped
2 celery stalks, chopped
1 garlic clove, crushed
5½ oz. canned shrimps, drained
1 ½ pints chicken stock
1 tablespoon lemon juice
½ teaspoon salt
1 teaspoon cayenne pepper
½ teaspoon saffron
1 bay leaf
1 teaspoon cornflour dissolved in
1 tablespoon cold water
On a wooden board, coarsely chop 6 ounces of the fresh prawns or shrimps and set them aside. Reserve the remaining whole prawns or shrimps.
In a large flameproof casserole, melt the butter over moderate heat. When the foam subsides, add the mushrooms, green and red peppers, tomatoes, celery and garlic and cook, stirring occasionally, for 4 minutes. Stir in the chopped fresh prawns or shrimps, the canned shrimps, chicken stock and lemon juice. Add the salt, cayenne, saffron and the bay leaf. Increase the heat to high and bring the soup to the boil.
Stir in the cornflour mixture and cook for 5 minutes. Reduce the heat to low and simmer the soup for 30 minutes.
Remove and discard the bay leaf. Add the reserved whole prawns or shrimps and heat them gently in the soup for 5 minutes.
Pour the soup into a warmed tureen and serve.