Lunch: Yellow Velvet Soup with Prawns

Recipe by Melissa Kelly Recipe courtesy of Melissa Kelly. The chunky relish provides the perfect counterpoint to this satiny smooth, rich soup.

This recipe includes fertility superfoods such as:

Honey

Health and fertility benefits of Yellow Velvet Soup with Prawns

One tbsp of honey has a glycemic index (GI) of 55.

Ingredients

1/4 tsp. chili powder
1 tsp. fresh lime juice
2 tbsp. honey
1 tbsp. Chopped cilantro
6 prawns (jumbo shrimp)
Salt and freshly ground pepper

Instructions

To cook prawns: Combine chili powder, lime juice, honey, and cilantro. Add prawns and marinate in chili powder mixture 1 hour. Grill or sauté prawns 2 minutes on each side. Season with salt and pepper to taste.
To prepare soup: In a 6-quart saucepan, heat olive oil over medium heat. Add onion and cook until translucent. Add corn kernels and squash, cooking 4 to 5 minutes. Add garlic and bay leaf; cook an additional 2 minutes. Stir in vegetable stock and 2 cups water and bring to a boil. Reduce to a simmer, and cook until vegetables are soft, about 15 minutes. Stir in cream and return to a boil. Season with salt and pepper to taste. Cool 10 minutes. Puree soup in a blender and strain through a sieve. Adjust seasoning.
To make relish: Roast poblano in a pan on stovetop or in broiler until completely charred. Place poblano in a paper bag; close bag and let stand 15 minutes. Remove from bag, peel off skin, remove seeds, and dice. Heat 2 tablespoons olive oil in a large sauté pan over medium heat. Add corn kernels and cook 3 to 4 minutes until corn brightens in color. Drain; set aside to cool. Place diced vegetables in a bowl. Add poblano, remaining olive oil, corn, marjoram, lime juice, and Tabasco. Stir to blend well. Season with salt and pepper to taste.

Add a review for Yellow Velvet Soup with Prawns