Pewa Soup (2)

Te Ao Hou, June 1965, Page 24

Pewa Soup (2) Pewa of six paua 1 ½ cups boiling water 1 tablespoon cornflour 1 onion (diced) 1 ½ cups milk Salt and pepper to season Cover the pewa with 1 ½ cups boiling water and allow it to stand for a quarter of an hour. Remove the pewa from water, press through a coarse sieve, and return sieved pewa to water. Discard the remaining skin. Put milk into a saucepan with diced onion, salt and pepper to taste, bring it to the boil and simmer gently until the onion is cooked. Add sieved pewa and water to the milk mixture. Thicken with cornflour mixed with a little milk. Cook for a further minute or until cornflour has cooked. Serve hot. The addition of two tablespoons of cream and chopped parsley just before serving improves the flavour.