Chilled Cucumber Soup With Champagne Poached Prawns - or Shrimps

• 1 tablespoon olive oil
• 20 g unsalted butter
• 1 leek, sliced
• 600 g desiree potatoes, peeled, diced
• 1 liter chicken stock
• 3 (500 g) lebanese cucumbers, trimmed, diced
• 4 garlic cloves, minced (optional)
• 2 tablespoons olive oil, extra
• 2 tablespoons champagne or 2 tablespoons white wine vinegar
• 12 medium green prawns, peeled, deveined or 12 medium perhaps twice this number of smaller shrimp
• fresh ground black pepper, to serve
• extra virgin olive oil, to serve
• fresh dill (optional) or fresh parsley, to serve (optional)

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.

olive oil, butter, potatoes, chicken stock, lebanese cucumbers, garlic, olive oil, champagne, green prawns, fresh ground black pepper, extra virgin olive oil, dill

Taken from www.food.com/recipe/chilled-cucumber-soup-with-champagne-poached-prawns-or-shrimps-363525 (may not work)