Name: Yellow Velvet Soup with Prawns
Yield: 6
Ingredients: 1/4 tsp. chili powder -; 1 tsp. fresh lime juice -; 2 tbsp. honey -; 1 tbsp. Chopped cilantro -; 6 prawns (jumbo shrimp) -; Salt and freshly ground pepper -; 1 tsp. extra-virgin olive oil -; 1 medium onion -; 4 ears fresh corn -; 2 small yellow squash -; 1 tsp. minced garlic -; 1 bay leaf -; 2 c. vegetable stock -; 1/2 c. heavy cream -; Salt and freshly ground pepper -; Cilantro sprigs -; 1 poblano chili pepper -; 1/4 c. extra-virgin olive oil -; 3 ears fresh corn -; 1/2 small red onion -; 1/2 small red bell pepper -; 1/2 small yellow bell pepper -; 1/2 small green bell pepper -; 1 small jalapeño pepper -; 1 tbsp. minced fresh marjoram -; 1/4 c. fresh lime juice -; dash green Tabasco sauce -; Salt and freshly ground pepper -

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Ingredients for - Yellow Velvet Soup with Prawns

1. 1/4 tsp. chili powder -

2. 1 tsp. fresh lime juice -

3. 2 tbsp. honey -

4. 1 tbsp. Chopped cilantro -

5. 6 prawns (jumbo shrimp) -

6. Salt and freshly ground pepper -

7. 1 tsp. extra-virgin olive oil -

8. 1 medium onion -

9. 4 ears fresh corn -

10. 2 small yellow squash -

11. 1 tsp. minced garlic -

12. 1 bay leaf -

13. 2 c. vegetable stock -

14. 1/2 c. heavy cream -

15. Salt and freshly ground pepper -

16. Cilantro sprigs -

17. 1 poblano chili pepper -

18. 1/4 c. extra-virgin olive oil -

19. 3 ears fresh corn -

20. 1/2 small red onion -

21. 1/2 small red bell pepper -

22. 1/2 small yellow bell pepper -

23. 1/2 small green bell pepper -

24. 1 small jalapeño pepper -

25. 1 tbsp. minced fresh marjoram -

26. 1/4 c. fresh lime juice -

27. dash green Tabasco sauce -

28. Salt and freshly ground pepper -

How to cook deliciously - Yellow Velvet Soup with Prawns

1. Stage

To cook prawns: Combine chili powder, lime juice, honey, and cilantro. Add prawns and marinate in chili powder mixture 1 hour. Grill or sauté prawns 2 minutes on each side. Season with salt and pepper to taste.

2. Stage

To prepare soup: In a 6-quart saucepan, heat olive oil over medium heat. Add onion and cook until translucent. Add corn kernels and squash, cooking 4 to 5 minutes. Add garlic and bay leaf; cook an additional 2 minutes. Stir in vegetable stock and 2 cups water and bring to a boil. Reduce to a simmer, and cook until vegetables are soft, about 15 minutes. Stir in cream and return to a boil. Season with salt and pepper to taste. Cool 10 minutes. Puree soup in a blender and strain through a sieve. Adjust seasoning.

3. Stage

To make relish: Roast poblano in a pan on stovetop or in broiler until completely charred. Place poblano in a paper bag; close bag and let stand 15 minutes. Remove from bag, peel off skin, remove seeds, and dice. Heat 2 tablespoons olive oil in a large sauté pan over medium heat. Add corn kernels and cook 3 to 4 minutes until corn brightens in color. Drain; set aside to cool. Place diced vegetables in a bowl. Add poblano, remaining olive oil, corn, marjoram, lime juice, and Tabasco. Stir to blend well. Season with salt and pepper to taste.