PRAWN, LEEK AND CAULIFLOWER CHOWDER

My Cellar

Serves 4

¼ cup (60 ml) unsalted butter, divided

2 leeks, trimmed, white part only, chopped

1 large yellow potato, peeled and chopped

3 cups (750 ml) fish stock

1¼ cups (300 ml) whole milk

salt, to taste

1 lb (500 g) cauliflower, trimmed and roughly chopped

⅓ cup (75 ml) sour cream

2 tbsp (30 ml) lemon juice

1 lb (500 g) prawns, peeled, deveined and tail left on

2 tbsp (30 ml) chopped fresh dill, for garnish

2 tbsp (30 ml) chopped fresh chives, for garnish

freshly ground black pepper, for garnish

In a medium saucepan, melt 2 tbsp (30 ml) butter over medium heat. Add leeks and cook, stirring often, until softened, about 4 minutes. Stir in potatoes, stock, milk and a pinch of salt. Bring to a simmer and cook for 8 minutes. Add cauliflower and simmer 10 minutes. Remove from heat and stir in sour cream and lemon juice.
Using a hand-held immersion blender or a food processor, partially purée mixture. Set aside and keep warm.
In a large frying pan, melt remaining butter over medium-high heat. Add prawns and a pinch of salt and sauté until curled and pink, about 2 minutes. Remove from heat. In a small bowl, gently toss together dill and chives.
Divide soup among warmed bowls. Top with a few prawns and a sprinkle of herbs. Garnish with a drizzle of prawn cooking butter and a pinch of black pepper. Enjoy right away.