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| Recipe from: foodiebaker Image Credit: Jasline |
Prawn
Bisque
“Bisque is a smooth and creamy French soup, usually made
with crustaceans. The shells of crustaceans are roasted and then simmered to
create a delicious soup base. Traditionally, it is thickened with rice, but
modern bisques are now often thickened with roux (source). “Jasline
Melt butter
in a small pot.
Add in prawn
heads and shells and sauté.
Add in
chicken or vegetable stock and simmer.Blend the prawn heads and shells.
Strain and
squeeze out every drop of the prawn essence.
Sauté the
prawns in oil and butter.
Remove and
set aside.
Sauté onion,
carrot and celery in oil and butter.
Add in tomato
paste.
Stir it
around and add in chopped tomatoes.
Pour in the
prawn essence and more stock.
Add in bay
leaves and simmer.
Blend the
soup with half of the cooked prawns.
Add in cream,
remaining cooked prawns and season.
Love the
chunky bits of prawns in the soup!
Serve with
crusty bread!
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