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Prawn soup with Orzo
Course: Main Course
Cuisine: Mediterranean
Ingredients
  • 500 gr peeled prawns (frozen or fresh)
  • 3 small red onions
  • 4 garlic cloves, peeled, minced
  • 3 bell peppers (preferably red or yellow)
  • 3 large tomatoes, diced
  • 4 tbsp tomato paste
  • 2 tbsp fresh oregano
  • 1 litre of vegetable stock
  • 200 gr orzo pasta
  • 10 gr chopped fresh parsley
  • 1 tbs lemon juice
  • chili flakes, to serve
Instructions
  1. In a large pan sauté the onion on medium heat in oil until they start to colour. I used a Dutch oven with a heat diffuser underneath. Add the garlic and fry for 1 minute longer. Don’t let the garlic get too dark or it will become bitter. Then add the tomatoes, the bell pepper and cook and stir for 8 minutes.

      

  2. After 8 minutes you add the tomato paste. Fry this until it starts to caramelize. The caramelization is the secret to the umami taste you are looking for. If you don’t do this you will get sort of a sour raw tomato flavour. Fry it until it goes dark and starts to stick a little to the pan, but don’t let it burn.

      

  3. Then use the stock to deglaze the pan while you make sure you scrape up all the bits that got stuck to the bottom of the pan. Add the frozen prawn and bring it all to a boil (if you are using fresh prawn then add them about two minutes before the orzo is cooked). Then add the orzo pasta, cover and simmer for 8 minutes or until the orzo is cooked. Check the instruction on the package of the orzo you’re using as this may vary.

      

  4. When the orzo is cooked take the soup off the heat and add the parsley and lemon juice. My kids prefer it without the lemon juice so I serve it on the side for us adults. Serve the soup immediately and sprinkle it with chilli flakes over it. Serve it with a crusty baguette and some garlic butter.