Cream of beans and prawns
Peel the prawns, reserve the heads and cut off the tails. Peel the shallots and chop them.
In a saucepan with a little butter, sauté the prawn heads and crush them with a spoon to release their juice.
Remove the prawn heads from the pan and add the shallot. Stir and cook over low heat for 10 minutes. Add the prawn tails and pine nuts and sauté for a few seconds. Season with salt and pepper.
Add the white wine and let it reduce. Chop the parsley and add it to the stir-fry. Stir it a little and set aside.
In a tall container, puree the beans with the broth. When the mixture is smooth, add a drizzle of oil and continue to puree until it emulsifies and takes on a creamy soup texture.
Put the cream in a saucepan, heat it and season with salt and pepper.
Serve it with stir-fried prawns and some thyme leaves.
