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