From Chef Colin Moody
Serves 10 as a first course, 6-8 as a main course.
INGREDIENTS:
6 tbsp olive oil6 fennel bulbs, trimmed and finely sliced
2 celery ribs, finely sliced
3 garlic cloves, finely chopped
8 cups low sodium chicken stock
1/2 tsp freshly ground coriander seeds
2 bay leaves
Kosher salt and freshly ground pepper to taste
14 ounce can chickpeas (garbanzos), drained
1 pound cleaned 16/20 prawns
1Tbl piment d’Espelette or good quality Chili Powder
Lime zest/kosher salt and white pepper to taste
Lemon Oil & Fresh Fennel Frawn chopped for garnish (optional)
METHOD:
Heat 4 tablespoons olive oil in a large pan. Add the fennel, celery and garlic, and sweat for 5 minutes over a medium-low heat until softened but not colored.
Add the stock, ground coriander, bay leaves. Bring to a simmer and simmer gently for 30 minutes. Add about 1/3 of the can of chickpeas to the pot and simmer for an additional 10 minutes.
Discard the bay leaves and let cool slightly. Whiz the soup in a blender until velvety smooth, then return to the pan. Add the balance of the chickpeas and heat through gently, stirring occasionally. Check the seasoning for salt and pepper.
Meanwhile, heat the remaining oil in a large frying pan and sauté the Prawns, piment d’ epelette and lime zest for 3-4 minutes (until opaque and firm.) adding a splash of white wine at the end. Season with salt and pepper.
Place the prawns around the edges of warmed soup bowls. Ladle the soup into the middle, scatter with the chopped fennel frawn and drizzle with lemon oil. Serve immediately.
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