Prawn and Crab Bisque
- Ready In:
- 1hr 15mins
- Ingredients:
- 12
- Yields:
-
4 4 bowls
- Serves:
- 4
ingredients
- 150 g prawns, raw
- 170 g crabmeat, tinned, drained
- 30 g butter
- 1 onion, diced fine
- 1 celery rib, diced
- 1 carrot, diced small
- 1 cup dry white wine
- 3 cups water
- 1 tablespoon rice
- 400 g crushed tomatoes, tinned
- salt and pepper
- 1⁄2 cup cream
directions
- Shell prawns, removing the vein - and chop up into small pieces.
- Melt butter in saucepan and add the onion, celery and carrots, cook for 10 minutes on low heat, stirring occasionally.
- Add wine, water, rice and the undrained mashed tomatoes. Bring to the boil and simmer slowly for 45 minutes with the lid on.
- Remove from heat and cool. blend in several lots in blender and return to saucepan.
- Season with salt and pepper, bring back to the boil adding the flaked crabmeat and the chopped prawns and the cream.
- Heat gently stirring for 5 minutes.
- N.B this You can make this soup the day before UP TO when it has been blended. Keep in the fridge, then just before you need it you bring it to the boil and continue the recipe.
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RECIPE SUBMITTED BY
JoyfulCook
United Kingdom
We now reside back in England after returning from Australia after most of our working life there. I have been fortunate enough to have lived in many countries when I was younger and therefore many of my recipes reflect this! Love to cook. love to travel too