Squash and Prawns Cream

by Giulia
(Milan, Italy)

Ingredients (4 people)
400gr squash
200gr potatoes
16 king prawns
1 shallot
Half liter vegetable stock
fresh chopped parsley
Oil, salt, pepper

Preparation
Chop the shallot and stir it with some oil in a deep saucepan. Add the squash and the potatoes
previously cut to small cubes. Stir continuously for couple of minutes and then add the stock. Cook for 30 minutes, stirring the soup often. Once cooked, put the soup in a blender and blend the soup until it is creamy. Whilst the soup is cooking, wash the prawns and quickly grill them in a hot pan (no oil needed), for 1 minute on each side.
Pour the cream in a serving dish, place the grilled prawns on top, sprinkle some fresh chopped parsley, pepper and oil.

Variants
If you want to give the prawns a stronger taste, wrap them in extra-thin slices of Colonnata Lard. And serve with grilled bread.