Prawn bisque

Name: Prawn bisque
Prep time: 35 min
Cook time: 1 h
Total time: 1 h 35 min
Yield: Serves 6
Ingredients: fresh chopped dill, to garnish; 1 teaspoon rice flour (optional); 150 ml (5 fl oz) white wine; bouquet garni; 3 fresh tarragon sprigs; 2 ripe tomatoes, cut into quarters; 40 g(1 ¼ oz) chilled unsalted butter, cut into cubes; small pinch of cayenne pepper; 300 ml (10 fl oz) cream; 350 ml (11 ¼ fl oz) fish stock; 1 celery stick, chopped; ½ leek, chopped; 1 tablespoon brandy; 1 tablespoon tomato paste; 600 g(1 ¼ lb) small cooked prawns, shells on; 30 g (1 oz) unsalted butter, for cooking; 1 small carrot, chopped; ½ small onion, chopped; 600 g(1 ¼ lb) small cooked prawns, shells on

Preparation info

Serves
6

Difficulty
Easy
Ready in
1 hr 35

Appears in

Soups

By Le Cordon Bleu

Published 1998

About

The original bisque was a crayfish purée, thickened with bread. Today, all kinds of shellfish are used and the soup is usually finished with fresh cream. The result is a rich and elegant soup.

Ingredients

600 g(1 ¼ lb) small cooked prawns, shells on
30 g (

Pescatarian
Soup
Gluten-free

Method

Reserve 18 whole prawns for decoration. Roughly chop the remainder with the shells.
Heat the butter in a large pan and add the carrot, onion, celery and leek. Cover and cook over low heat until the vegetables are soft, but not coloured. Add the chopped prawns and their shells and cook gently for about 5 minutes. Add the brandy and boil, scraping the base of the pa