Prawn bisque recipe

Ingredients :

• 60g butter
• 2 large (400g) onions, chopped coarsely
• 750g uncooked prawn shells and heads
• 1 medium (120g) carrot, chopped coarsely
• 4 medium (560g) tomatoes, chopped coarsely
• 2 tspn tomato paste
• ¼ cup long grain white rice
• ¾ cup dry white wine
• ¼ cup brandy
• 1 tarragon sprig
• 3 cups water
• 300ml cream
• 3 tspn lemon juice
• fresh chervil for garnish, optional

Preparation and Cooking Instructions

1. Heat the butter in a large saucepan, add the onion; stirring, for about 5 minutes or until the onion is soft but not colored.
2. Add the prawn shells and heads, carrot, tomatoes, tomato paste and rice; cook, stirring, for 5 minutes. Stir in the wine and brandy, bring to the boil; simmer uncovered, for a further 5 minutes. Add the tarragon, water and cream. Return to the boil, reduce the heat and simmer gently, uncovered, for 45 minutes.
3. Mash the solids in the mixture with a wooden spoon or potato masher to extract as much flavor as possible.
4. Strain mixture through a large sieve into a large clean saucepan. Push the mixture through the sieve using the back of a spoon; discard solids in sieve.
5. Return soup to the heat, stir over medium heat until hot. Add the lemon juice and season to taste with salt. Serve topped with chervil if desired.  
6.  Cooks notes : You need 1.5kg of uncooked prawns to get 750g shells and heads. If the prawn meat is not required for another dish, chop it coarsely and add to bisque at the reheating stage, simmering for about 3 minutes. If the bisque thickens when left standing, thin it with a little stock or water before reheating it gently