Prawn Velouté

Instructions

1. 1

   Melt the butter in a large saucepan over medium heat. Add the diced onion and cook until softened.

   Tip: Use a mixture of chopped and grated onions for added depth of flavor.

2. 2

   Add the minced garlic and cook for 1 minute, until fragrant.

   Tip: Be careful not to burn the garlic, as it can quickly become bitter.

3. 3

   Pour in the white wine and deglaze the pan, scraping up any browned bits from the bottom.

   Tip: This will add a rich, fruity flavor to the soup.

4. 4

   Add the chicken broth and bring the mixture to a simmer. Reduce the heat to low and let cook for 10 minutes.

   Tip: This will allow the flavors to meld together and the soup to thicken slightly.

5. 5

   Stir in the paprika, salt, and pepper. Add the prawns and cook until they are pink and cooked through.

   Tip: Be careful not to overcook the prawns, as they can quickly become tough and rubbery.

6. 6

   Stir in the heavy cream and let the soup simmer for a further 2-3 minutes, until heated through.

   Tip: This will add a rich, creamy texture to the soup.

7. 7

   Taste and adjust the seasoning as needed.

   Tip: You may want to add a squeeze of lemon juice or a sprinkle of chopped parsley to brighten the flavors.

8. 8

   Ladle the soup into bowls and garnish with chopped parsley and crusty bread on the side, if desired.