Prawn & Fennel Bisque

Pasos

1. 1

   Shell the prawns, then fry the shells in oil in a large pan for about 5 minutes.

2. 2

   Add the onion, fennel and carrots and cook for about 10 minutes until the vegetables start to soften.

3. 3

   Pour in the wine and brandy, bubble hard for about 1 minute to drive off the alcohol.

4. 4

   Add the chopped tomatoes, stock and paprika. Cover and simmer for 30 minutes.

5. 5

   Meanwhile, chop the prawns.

6. 6

   Blitz the soup as finely as you can with a stick blender or food processor, then press through a sieve into a bowl; spend a bit of time really working the mixture through the sieve for a velvety texture.

7. 7

   Tip back into a clean pan, add the prawns and cook for 10 minutes, then blitz again until smooth.

8. 8

   You can make and chill this a day ahead or freeze it for 1 month; thaw overnight in the fridge.

9. 9

   To serve, gently reheat in a pan with the cream.

10. 10

    If garnishing, cook the 8 prawns in a little butter. Spoon into small bowls and top with the prawns and snipped fennel fronds.