Recipe: Spinach Prawn and Smoked Salmon Soup

SPINACH PRAWN & SMOKED SALMON SOUP

3/4 kg medium shrimp (1 1/2 lb)
1 cup water
1 cup dry white wine
2 tbsp olive oil
2 med onions, chopped
6 cloves garlic, crushed
1 tsp flour
1/4 cup fish stock
1 bunch spinach, roughly chopped
1/4 cup chopped fresh parsley
1/2 cup cream
200 g smoked salmon, roughly chopped

Shell and devein prawns; reserve shells. Roughly chop prawns and reserve.

Combine prawn shells, water and wine in medium pan, simmer, uncovered, 20 minutes, strain prawn stock into bowl; discard shells.

Heat oil in large pan add onions and garlic, cook, stirring, until onions are soft. Add flour, cook, stirring, until mixture is dry and grainy.

Gradually add prawn stock, stirring until mixture boils and thickens slightly.

Add fish stock and spinach, stir over heat, until spinach is wilted. Blend or process spinach mixture in batches, until smooth.

Combine with prawns and remaining ingredients in large pan, stir until heated through.