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Prawn Bisque Recipe

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This recipe for Prawn Bisque is from DAD's GOOD EATS , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3T butter
1C chopped white or yellow onions
½C chopped carrots
½C chopped celery
3 garlic cloves, minced
3T tomato paste
3T flour
2C seafood stock
1C white wine
¼C cognac or brandy (optional)
12oz Chopped shelled prawn (or lobster meat for Lobster Bisque)
1t smoked paprika
1 bay leaf
1 sprig fresh thyme (or 1/2 tsp. dried thyme)
¼t cayenne
½C (or more) heavy cream
salt and freshly-ground black pepper
Directions:
Directions:
1. In a large stockpot, melt the butter over medium-high heat. Add the onions, carrots,
celery, garlic and tomato paste, and saute for 5 minutes or until the onions are cooked and translucent. Sprinkle the mixture with flour, and stir to be sure that it evenly coats the veggies. Saute for 1 minute.
2. Add the seafood stock, white wine, cognac, lobster meat, paprika, bay leaf, thyme and cayenne, and stir to combine. Cook for 30 minutes over medium-low heat, stirring occasionally to prevent the bottom from burning.
3. Remove the bay leaf and sprig of thyme. Stir in heavy cream, and season if needed with extra salt and pepper.
4. Then puree the soup using an immersion blender. Or you can transfer the soup in small batches into a traditional blender and blending until smooth. (Always be careful not to fill a blender too full with hot liquids.)
5. Serve immediately.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 Minutes
Personal Notes:
Personal Notes:
Made this for Carolyn and Glen, April 2024, while Jan was away. It was really, really good. It was for a French dinner - which included Julia Child's Coq au Vin.

 

 

 

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