Once again, Canal Cocina has inspired us with a recipe which we love eating at this time of year, with the recent change of season to autumn. And, at this time of year, preferring stews of all types instead of salads and grilled vegetables and in general, desiring warmer meals.
In today’s recipe, saffron plays a starring role, as does the prawns and scallops, which add that touch of the sea to this dish. Let’s get started!
- 18 or 20 whole prawns
- 8 or 10 scallops
- 1 carrot
- 1 onion
- 1 leek
- 50 ml white wine
- 1 litre water
- Pinch of saffron strands
- Sea salt flakes
First peel the prawns. Leave the tails on if so desired. Set aside the heads and shells.
Then, clean and slice the scallops. Leave to marinate in olive oil and a sprig of thyme.
In a saucepan, roast a dash of saffron.
Then chop the carrot, onion and leek, and add into a saucepan with a splash of olive oil.
In a pot add the prawn shells and heads and cover in white wine. Allow the wine to evaporate completely. Cover with water and leave to cook for approximately 10 minutes. Then drain the stock and pour into the vegetable casserole dish.
Add the toasted saffron and pepper to taste.
Blend the entire mixture and strain through a sieve so as to be smoother. Add salt, if necessary, and leave to cool.
In a frying pan add a drizzle of EVOO. When it is very hot, add the prawns and scallops.
For serving add the cream soup into a bowl or shallow dish and add the sautéed prawns and scallops. Similarly some sea salt flakes can be added on top.
If you fancy other cream soup recipes for autumn, you can similarly try this saffron pumpkin soup, saffron carrot soup or saffron cauliflower soup. Tell us how you have made out with this or other recipes in our Facebook, Instagram and Twitter social networks.