Zucchini and shrimp soup

04875 ZUCCHINI and shrimp SOUP INGREDIENTS for 4 PEOPLE 300 g prawns, Zucchini 500 g, 50 g of butter, a pack of cream, 40 g rice flour, 1 garlic clove, a leek, a cup of soup, an egg, salt, pepper, parsley. Wash and check the courgettes, immaergetele in boiling water and boil for about 15 minutes. Meanwhile, shelled shrimps raw yet (keep by 4 for decoration) and chop coarsely. After cooking, drain the zucchini and cut into slices. In a saucepan, melt 20 g of butter by gently Brown the garlic and finely chopped Leek. Add the chopped shrimp and courgettes, add salt and pepper and simmer in covered Bowl for about 15 minutes. Withdrawn from the fire and go around to the blender. In a saucepan melt the rest of the butter and pour in the rice flour and, when it is fully dissolved, add an egg yolk, dissolved in cream and warm broth. Cook for a few minutes, then add the zucchini puree and shrimp; Cook until the sauce reaches a creamy density. Serve hot and garnish with the prawns kept aside and the parsley.