Prawn Bisque with Golden Croutons
A great way to use your prawn’s shells! You may do the bisque with prawn’s shells, blue crab, or lobster shells. After enjoying this fantastic soup, you will never want to throw away prawns shells again.
Servings: 6
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.
