Recipe by Trish yee
Bisque is a smooth, velvety and thick soup that is usually made from crustaceans. Everyone love a thick soup that is full of umami flavour. Serve it along with some crusty bread!
Prep Time 20 mins
Cook Time 45 mins
Servings 4 bowls
Calories 297 kcal
- 200 grams Prawns
- 1 teaspoon Salt
- 2 tbsp Butter
- 2 tablespoons Unsalted Butter
- 2 tablespoons Oil
- 1 qty Onion peeled and diced
- 1 qty Carrot peeled and diced
- 1 stalk Celery diced
- 1 tsp Tomato Paste
- 2 cups Water
- 1 pc Bay Leaf
- 100 ml Cream additional for garnish
- Pinch of Salt & Black Pepper
- 1 stalk Fresh Parsley chopped
Snip off and discard the prawn feelers. De-vein and de-shell the prawns. Season lightly with salt.
Heat butter in a pan, fry prawns for 1 min.
Remove from pan and set aside for plating.
In a large pot, oil and add in the onion, carrot and celery. Sauté slowly over medium-low heat until onion is translucent and the mixture is soft and fragrant, about 5 to 8 minutes.
Make a well in the middle of the mixture. Add in the tomato paste and mix with the vegetables. Add in the stock, bay leaves and ½ of the chopped prawns. Bring the soup to a simmer. Cover and simmer for 30 minutes.
Remove the bay leaves. Blitz the soup well in a food processor. Bring to a simmer once again then stir in the cream.
Season with salt and black pepper.
Scoop the soup into a serving plate, garnish with the whole prawns, additional cream and chopped parsley.
- Prawns can be substitute with lobster or any seafood of your choice
Keyword seafood, soup, western