Prawn & Fennel Bisque

Rich creamy soup made with prawnsfenneland a variety of vegetables and spices

French
Main

526

Calories

67 g

Carbs

11 g

Fat

8.5 g

Protein

Prawn & Fennel Bisque

Method

Shell the prawns, then fry the shells in the oil in a large pan for about 5 mins. Add the onion, fennel and carrots and cook for about 10 mins until the veg start to soften. Pour in the wine and brandy, bubble hard for about 1 min to drive off the alcohol, then add the tomatoes, stock and paprika. Cover and simmer for 30 mins. Meanwhile, chop the prawns.

Blitz the soup as finely as you can with a stick blender or food processor, then press through a sieve into a bowl. Spend a bit of time really working the mixture through the sieve as this will give the soup its velvety texture.

Tip back into a clean pan, add the prawns and cook for 10 mins, then blitz again until smooth. You can make and chill this a day ahead or freeze it for 1 month. Thaw ovenight in the fridge. To serve, gently reheat in a pan with the cream. If garnishing, cook the 8 prawns in a little butter. Spoon into small bowls and top with the prawns and snipped fennel fronds.

Ingredients

Tiger Prawns

Tiger Prawns

450g

Olive Oil

Olive Oil

4 tbs

Onion

Onion

1 large

Fennel

Fennel

1 large

Carrots

Carrots

2 chopped

Dry White Wine

Dry White Wine

150ml

Brandy

Brandy

1 tbs

Fish Stock

Fish Stock

1L

Paprika

Paprika

2 pinches

Double Cream

Double Cream

150ml

Prawns

Prawns

8

Tomato

Tomato

400g of Chopped Tomatoes

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