Mac n cheese soup

  • Preparation Time15 mins
  • Cooking Time30 mins
  • Serves4
  • DifficultyEasy
3.5L water
450g prawn shells
2 tsp salt
60ml chive oil, recipe follows
1 lemon, quartered
4 bay leaves
1 tbsp black peppercorns
2 tsp crushed red peppercorns
1 tsp paprika
1 tsp smoked paprika
6 cloves of garlic
6 sprigs of thyme
1 bunch flat leaf parsley
225g chives, plus more for garnish
240ml white wine
240ml double cream
1 tsp red chilli flake
50g tomme cheese
50g cherry tomatoes

For the stock: fill a large stockpot with 3.5 litres of water and boil on high, adding all of your ingredients.

1) Once it is boiling, continue to boil on medium high and add your white wine. once your stock has melded flavors and is successfully permeated, it is ready, approximately 25 to 30 minutes. You can cook it longer for more distinct flavor.

2) Once your stock is ready transfer through a fine meshed sieve. Use about 950ml for the soup. Add 240ml of double cream and some dried red pepper flakes. Simmer gently for about 10 minutes and add salt and pepper, to taste.

To serve: put some goat's cheese in a soup bowl, along with a few cherry tomatoes. Ladle soup over the cheese and tomatoes to melt. Garnish with chives and serve.

For the chive oil:

Simply blend 215ml of oil and 115g pound chives in a blender until smooth.

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