1. Melt the oil with the butter in a large, deep pan over a medium heat; add the leek and cook, stirring, for 4-5 minutes or until it has softened soft; add the potato and chicken stock and bring the stock slowly to the boil; reduce the heat and simmer for 12-15 minutes or until the potato is soft; transfer to a large bowl and cool. 2. When cool, cover with a plastic wrap and refrigerate until cold; add the Lebanese cucumber and minced garlic to the soup mixture; using a hand-held stick blender or food processor, process the mixture until a thick smooth soup forms; cover, and refrigerate until required. 3. Put the extra oil, the champagne or vinegar and the prawns in a medium heavy-based pan, bring slowly to a simmer and cook for 1-2 minutes or until the prawns turn orange; divide the prawns between 4 bowls (reserving several if using smaller shrimp rather than prawns) and season with pepper; ladle the soup into the bowls, drizzle with extra virgin olive oil, add any reserved shrimps and a sprig of dill or parsley and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
