Irish cooking - it's incredibly delicious. This month and next, we've got several recipes to share from The New Irish Table: Recipes from Ireland’s Top Chefs. Be sure to read our interview with editor Leslie Conron Carola - and then check back for more great recipes!

Recipe: Potato, Prawn, and Lime Soup 

From The New Irish Table: Recipes from Ireland’s Top Chefs
Edited by Leslie Conron Carola
Recipe by Chef Kevin Dundon of Dunbrody House in Arthurstown, Co. Wexford

4 tbsp butter
5-6 large potatoes, chopped
1 carrot, peeled, left whole
1 medium onion
2 large sprigs of thyme
Salt and white pepper
4 ½ cups/1 L light prawn stock or vegetable stock
1 cup/240 ml pouring cream
1-2 limes, juice and zest
12 prawn tails, deveined and shelled
 
Heat the butter in a large saucepan and toss in all the vegetables together with the thyme sprigs. Allow them to cook very gently for 2 minutes or until just soft, without color.

Next add in the stock and bring the mixture to a slow boil. Then reduce the heat and simmer for an additional 15 to 20 minutes or until the potatoes have softened completely. Remove the carrot, onion, and thyme from the mixture.

Using a hand blender, purée the soup until it is nice and smooth. Mix in the cream and return to the heat and bring back to a very gentle boil. 

If you would like a thinner soup, now would be the best time to add any additional stock or cream to thin it down. 

Add some lime juice and zest and correct het seasoning at this stage also. 

Just before serving add the prawns to the soup and simmer for 2 minutes to just lightly cook the prawns. 

Transfer the warm soup to your serving cups and garnish with a sprinkling of lime zest. 

Serves 6

More from Chef Kevin Dundon:

More recipes from The New Irish Table: Recipes from Ireland’s Top Chefs: 

Recipe: Orange, Spinach, and Salmon Salad

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