This rich prawn soup will add a bit of class to your dinner party. If you really want to go over board you could change the prawns for lobster
To make this soup even richer use prawn flesh as well as the shells
Servings
6
Cook:
20 mins
Prep. time:
20 mins
Difficulty:
Fairly Simple
Ingredients
300 gms king prawn shells (leave the meat as well if you wish)
1 large potato
I medium leek
2 carrots
Stick of celery
Large Tomato
Tsp Tomato Purée
Shot of brandy
100 ml Cream
Some chives or parsley
Step by Step Instructions
Step 1
Chop up all the ingredients
Put 25 gms butter in a heavy bottom pan and melt
Add the ingredients and sweat down.
Add the king prawn shells and sautée with the vegetables
Add a couple of fish stock cubes or fresh stock if you have it.
Fresh ground black pepper
2 bay leaves
Cook over medium heat for five miutes
Step 3
Remove from the heat
Take out the bay leaves
Blitz the mixture and pass through a fine strainer
Step 2
Pour over the brandy and ignite
Add a litre of water (or fresh stock)
Simmer for 20 minutes adding a little more water if necessary
Step 4
Reheat, add the cream adjust the seasoning to taste and serve.
Garnish with a swirl of cream and some chopped chives/parsley
Bon Appetit.
