Dublin Bay Prawn Bisque

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: 1 hr
• 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).