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1
The Stock : Heat the butter in a large saucepan over medium high heat.
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2
When warm, add in the prawn shells and leeks and saute/fry till the shells turn pink and the leeks are translucent/soft.
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3
Add in the thyme, parsley, water and wine and bring to a boil.
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4
Reduce the heat and simmer for 20 min, pressing down on the prawn shells to extract their flavor.
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5
Strain the stock through a fine sieve, again pressing on the prawn shells.
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6
Reserve the stock and throw away the solids.
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7
The Soup: In the same saucepan in that you sauteed the prawns, add in the onions and saute/fry till translucent/soft.
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8
Add in the squash and rosemary, reduce heat to low, cover and cook, stirring occasionally, for 10 min.
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9
Add in 5 c. of the stock and lemon juice.
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10
Bring to a boil, reduce heat to low, cover and cook till the squask is very tender, 1015 min.
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11
Throw away the rosemary.
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12
Puree the soup in a food processor or possibly food mill in small batches.
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13
Add in the remaining 1 c. stock if the soup is you desire a thinner soup.
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14
Return the puree to the pan over medium heat.
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15
Slice the prawns in half lengthwise.
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16
Add in the prawns to the soup and cook till they turn pink.
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17
Transfer prawns to a hot platter and cover.
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18
Season soup to taste with salt and pepper and a few dashes of Tabasco.
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19
To serve: Ladle the soup into shallow soup bowls and set 6 prawns on top of each.
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20
Garnish with rosemary.
