- July 2015
- Serves 4 as a starter or lunch
- Hands-on time 30 min, simmering time 1 hour
Challenge yourself with this French classic. We’ll take you through each of the steps to get a glorious deep, rich and creamy seafood soup, flavoured with homemade stock made from prawn shells, herbs, cayenne pepper and finished with generous splash of double cream.
We’ve also got a classic crab bisque recipe to try, once you’ve mastered this.
- 41.6g (19g saturated)
- 28.3g (7.8g sugars)
This recipe uses the shells of 1kg prawns but only 150g of the peeled prawns. Freeze the rest of the peeled prawns in a sealed container for up to 3 months.
Frying the prawn heads and shells in melted butter (step 1) gives a rich soup.
Chopping the prawns before you add them to the soup in step 6 will mean they’re more evenly distributed.
Be patient when you push the soup through the sieve and muslin (steps 4 and 5) to extract all the flavour.
Taste before serving – you may need more seasoning, an extra dash of cognac, a pinch of cayenne or a squeeze of lemon juice.
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