Ingredients
100 g butter
1 small stalk celery, diced
½ carrot, diced
1 small leek, white only, diced
½ onion, chopped
200 g Tuatua, shelled
1.5 lt fish stock
1 bouquet garni
½ cup short grain rice
SIDS SALT & PEPPER to taste
2 spring onions, finely diced
½ cup cream, garnish
Directions
Heat butter in a large pan and sauté vegetables for 4 minutes. Chop Tuatua (keep a little for garnish) and add to vegetables along with fish stock and bouquet garni then bring to the boil. Add rice and cook 20 minutes until rice is soft, then season to taste with SIDS SALT & PEPPER. Remove bouquet garni and blend soup in a food processor until smooth.
Heat remaining Tuatua in a pan with a little butter, season with SIDS SALT & PEPPER and add spring onions.
Serve in heated bowls, topped with Tuatua mixture and a swirl of cream.
