Rich King Prawn & Garlic Velvet Bisque
Method
Roast & Sauté: Heat olive oil in a heavy pot over medium heat. Add prawn shells, shallots, and garlic; sauté for 6–8 minutes until shells turn deep pink and aromatic.
Deglaze & Simmer: Stir in tomato purée, cook for 1 minute, then pour in white wine to deglaze the pot. Add stock, bring to a simmer, and cook uncovered for 15 minutes.
Strain & Blend: Strain liquid through a fine-mesh sieve, pressing shells to extract maximum flavor; discard shells. Return stock to pot, stir in prawns, and gently poach for 3–4 minutes until pink.
Finish & Serve: Reserve a few cooked prawns for garnish. Blend remaining soup with double cream and lemon juice until silky; season to taste and serve topped with reserved prawns and fresh parsley.
Cooking Hack: For an extra-velvety texture without extra cream, blend a quarter of a can of drained cannellini beans into the broth along with the cream. It boosts gut-friendly fiber and protein while naturally thickening the bisque.
Nutrition Facts
Per serving
