Potato Soup with Curry Prawns
(recipe is from Sale & Pepe magazine, Serbian issue for October 2011)
1 kg potatoes
1,2 l clear vegetable broth
200 g spinach
a pinch of dried thyme
1 tsp fresh flat leaf parsley, chopped
1 tsp fresh mint, chopped
a pinch of ground nutmeg
1 tsp curry powder
100 ml dry white wine
ground four color peppercorns
Slice 1 onion and fry it on 3 tbsp olive oil for 5 minutes with thyme, nutmeg and some pepper. Add diced potatoes and fry for another 5 minutes. Add salt and soup and cook for 1 hour.
Slice a half of the remaining onion and fry on 3 Tbsp olive oil with mint and parsley, add spinach cut into stripes and fry for 5 minutes. Add this to the potato soup 5 minutes before you remove it from heat.
Fry the remaining half of onion, also sliced, on 3 Tbsp olive oil with curry. Add prawns, salt and fry for 3 minutes. Pour in wine and saute for 5 minutes.
Pour finished soup into 4 bowls. Add 2 prawns and some sauce from sauteing them into each bowl.