|Recipe from: foodiebaker|
Image Credit: Jasline
“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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