Prawn bisque

Prawn bisque

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
250g cooked prawns
30g butter
1 tablespoon plain flour
1 litre Fish stock
or 1 litre water
1/4 teaspoon paprika
1/4 teaspoon salt, plus extra if desired
125ml cream
2 tablespoons dry sherry
freshly ground black pepper
1 tablespoon parsley, chopped, to garnish
1 tablespoon chives, snipped, to garnish

Method

  1. Shell and devein prawns, reserving heads and shells. Melt butter in a saucepan and sauté prawn heads and shells for 5 minutes. Sprinkle with flour and pound well with a wooden spoon. Add fish stock or water, paprika and salt. Bring to the boil and simmer for 10 minutes, then strain.
  2. Reserve a few prawns for garnish and place remaining prawns and strained stock in blender or food processor. Blend or process until smooth. Heat prawn mixture gently, stirring continuously, then add cream, sherry, salt and pepper. Do not let soup boil. Serve immediately, garnished with reserved prawns, chopped, and parsley and chives.

Note

  • If you do not have a blender or food processor, chop prawns very finely before adding to strained stock.
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