This soup serves 4:

  • 1 lb live spot prawns
  • 1 tbsp (15 mL) unsalted butter
  • 2 tbsp (30 mL) shallots
  • 2 tbsp (30 mL) white wine
  • 2 cups (500 mL) 35 per cent cream
  • 8 oz (225 g) green sweet peas, blanched
  • Salt, pepper, nutmeg for seasoning

Place prawns in a shallow pan. Pour boiling salted water over them and allow to cool. Sweat the shallots in the butter. Deglaze with white wine. Add the cream and bring to a boil. Add the blanched peas and puree.

Remove shell and head from spot prawns. Pour soup into bowls.  If you are also using proscuitto as a garnish, crisp them up in a 350 F oven on a baking sheet with parchment paper and weigh down with another baking sheet. It will take 12 to 14 minutes.  Garnish with prawns and serve.