Prawn Bisque with Golden Croutons
Prawn Bisque with Golden Croutons is a rich, creamy French soup made from prawn shells, creating a savory, flavorful broth. This elegant dish is perfect for using leftover prawn shells and is enhanced with Cognac, white wine, and a velvety finish of cream. Serve with golden croutons for a delightful appetizer.
Servings: 6
Calories: 300kcal
Ingredients
- 1.5 pound prawns shells with heads
- 2 medium shallots, minced
- 2 2 tablespoons olive oil
- 0.25 cup Cognac, or Brandy
- 0.5 cup white wine, dry
- 2 cups Mirepoix 1 carrot, ½ onions,1 celery stalk cut into 1.2 inch pieces
- 4 cloves garlic, crushed
- 6 parsley sprigs
- 3 bay leaves
- 0.5 cup tomato paste
- 8 cups fish stock
- Salt and white pepper, to taste
- 2 tablespoons unsalted butter
- 0.5 cup heavy cream
- 2 2 tablespoons chives, minced
- 0.25 cup(s) of flour + 1/4 cup of butter, kneaded together
GARNISH
- 4 slices sandwich bread slices, cut into ¼ inch cubes (0.5 mm)
Instructions
Cook the bisque:
- In a casserole, heat the oil, add the Mirepoix, garlic, parsley, shallots, shells, and bay leaves to the pan, and cook over medium heat for about 10 minutes. Add the cognac and ignite, let the alcohol burn. Add tomato paste, wine, fish stock, and simmer very slowly for 45 minutes.
Thicken the bisque:
- Knead together the soft butter and flour to make a "beurre manié". Place some of the hot liquid in a bowl, and beat in the butter and flour paste. Return this paste to the simmering ingredients and blend thoroughly. Simmer for another 15 minutes.
Strain the bisque:
- Strain the bisque through a fine strainer, using the ladle to pound the solids, extract every last bit of liquid. Return to the pan, and bring to boil. Add cream and adjust seasoning and consistency.
- Serve hot.
Video
Cooking Tips for Prawn Bisque with Golden Croutons:
- Use Fresh Prawn Shells
The key to a flavorful bisque is fresh prawn shells with heads. These add a deep, rich flavor to the broth. Avoid using shells that have been previously frozen as they can affect the taste and texture. - Deglaze with Cognac
Deglazing the pan with Cognac or Brandy enhances the bisque’s flavor and adds a subtle sweetness. Be sure to ignite the alcohol to burn off the harsh fumes, leaving only the rich essence behind. - Simmer Slowly for Maximum Flavor
Allow the bisque to simmer slowly for 45 minutes to extract all the flavors from the prawn shells and aromatics. This slow cooking process deepens the broth, giving the bisque its signature richness. - Beurre Manié for Thickening
To achieve the perfect texture, use a beurre manié (a mixture of flour and butter) to thicken the bisque. This technique ensures the soup remains smooth and velvety, avoiding the graininess of flour alone. - Strain Thoroughly
After simmering, strain the bisque carefully using a fine mesh strainer to remove the solids. Press down on the solids with a ladle to extract every last bit of flavor from the shells and vegetables. - Adjust Seasoning and Consistency
Once the bisque has been strained and the cream is added, taste and adjust the seasoning with salt and white pepper. If the bisque is too thick, add a little more fish stock to reach the desired consistency. - Golden Croutons
To complement the bisque, serve it with golden croutons made from sandwich bread. Toast them until crispy and lightly browned, adding a crunchy contrast to the creamy bisque. - Serve Immediately
Prawn bisque is best served immediately while hot, ensuring the smooth texture and rich flavor are enjoyed at their peak.
This Prawn Bisque with Golden Croutons is a sophisticated dish that makes use of prawn shells in a deliciously gourmet way. The combination of the rich bisque and crunchy croutons creates an irresistible starter for any special meal.
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