Tonight I am having guests for supper and as a starter, would like to make a cold soup as it is rather hot on the island.
I would like a change from the gazpacho or cucumber soup I usually prepare and I was given this this recipe by Andrew Borg who is probably the most talked about chef on the island at the moment. He has recently opened his own restaurant in the Capital serving a very interesting menu of seasonal, locally sourced fresh produce.
I am delighted with the result! It is so light, refreshing and unusual but the combination works and it is very simple to make……
This soup serves 4
You will need :
2 spring onions
100g butternut squash
1 fennel bulb
100gr cooked puy lentils
100gr cooked haricot beans
Between 1 to 3 king prawns per person
Basil, mint, parsley
5ml soy sauce
Cut the vegetabes in 1cm cubes and reserve all the trimmings.
Make a broth with the reserved trimmings, miso, herbs and soy sauce using 1litre of water. Simmer for 20 minutes and strain twice.
Cook the vegetable dice in the strained broth for 10 minutes.
Add the lentils and beans. Season and chill in the fridge.
Marinate the peeled king prawns in lemon juice for 2 minutes and serve on top of the minestrone.
A very late night walk in the City of a very small island…. still buzzing with behind-the-scenes preparation for the local feast