Prawn Bisque
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This prawn bisque is my go to dinner when I want something that feels fancy but doesn't take all evening. The whole thing comes together in just an hour, and honestly, it's simpler than you'd think. Prawns are packed with protein and selenium, which is fantastic for your immune system, so you're getting something delicious and good for you at the same time. The champagne and white wine give it this elegant depth that makes it taste like you spent hours in the kitchen, but really you're just sautéing aromatics, adding stock and cream, and letting it simmer. It's one of those dishes that impresses everyone at the table without breaking the bank or your schedule.
Ella x
Ingredients
- 600prawns
- 400 dicedonions
- 6 clovesgarlic
- 200 dicedleeks
- 250 bottlechampagne
- 125 bottlewhite wine
- 500 litrestock
- 150 litrecream
- 20 gbutter
- 2 teaspoonspaprika
- 1 teaspoonsalt
- 1 teaspoonblack pepper
Detail level
Instructions
- 1
Melt the butter in a large saucepan over medium heat. Add the onions, leeks, and garlic, and cook until softened, about 8 minutes.
- 2
Add the prawns, paprika, salt, and black pepper, and cook until pink and cooked through, about 3-4 minutes.
- 3
Pour in the champagne and white wine, and cook until reduced by half, about 2-3 minutes.
- 4
Add the stock and bring to a simmer. Reduce the heat and cook for 10 minutes.
- 5
Use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender and blend in batches, then return to the saucepan.
- 6
Stir in the cream and cook until heated through. Season with salt and pepper to taste.
- 7
Serve the bisque hot, garnished with a sprinkle of paprika and a dollop of cream if desired.
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