Dublin Bay Prawn Bisque

Submitted by Chef mariajane

"Creamy and spicy, this update on the classic soup will impress any foodie and is hearty enough to be a meal in itself."

 

• Ready In: 1hr
• Ingredients: 17
• Serves: 6-8

ingredients

• 1⁄2 yellow onion, chopped
• 1 medium leek, chopped
• 1⁄2 fennel bulb, chopped
• 4 tablespoons unsalted butter
• 2 plum tomatoes, chopped
• 2 tablespoons tomato paste
• 1⁄2 cup oloroso sherry wine
• 1 lb medium prawns (head-on,about 25-30, plus a few extra for garnish) (optional) or 1 lb shrimp (head-on,about 25-30, plus a few extra for garnish) (optional)
• 1⁄4 cup basmati rice, uncooked
• 4 cups heavy cream
• 2 cups half-and-half
• 5 sprigs parsley, plus more for garnish (optional)
• 6 sprigs thyme, plus more for garnish (optional)
• 1 bay leaf
• 4 teaspoons fresh lemon juice
• 1 pinch cayenne pepper
• salt

directions

1. In a wide (4 quart) saucepan, cook onion, leek and fennel and butter over medium heat until translucent, about 8 minutes. Add tomatoes and tomato paste; continue to cook until most of the water from the tomatoes has evaporated, about 4 minutes.
2. Add sherry and simmer until reduced by half, 5-6 minutes. Stir in prawns, rice, cream and hakf-and-half; bring to a simmer.
3. Add parsley, thyme, bay leaf, then gently simmer , stirring occasionally, for 45 minutes.
4. Discard herbs and prawns. Purèe soup in a blender, then strain through a fine-mesh sieve. Stir in lemon juice and cayenne pepper, season to taste with salt.
5. Quickly boil extra prawns (if using) until no longer translucent, 1-2 minutes. Ladle hot soup into bowls.
6. Place 1 boiled prawn in each bowl with a few extra herb sprigs (if using).