Photo of Prawn bisque by WW

Prawn bisque

Points® value
Total Time
45 min
15 min
30 min
Make this easy, elegant seafood soup with frozen North Atlantic prawns for the best flavour. Perfect for a light lunch or starter.



1 medium, finely chopped

Carrots, raw

1 medium, finely chopped

Celery, cooked

1 stick(s), finely chopped

Fresh Vegetable Stock

900 ml

Parsley, fresh

2 sprig(s), fresh

Bay leaf, dry

1 leaf/leaves

Prawns, Peeled & Cooked

225 g, frozen cooked North Atlantic prawns

Fat Free Natural Fromage Frais

8 tablespoon(s)

Black pepper

teaspoon(s), ground


  1. Put the onion, carrot and celery into a saucepan with the stock. Add a couple of parsley sprigs, reserving some for garnish. Add the bay leaf.
  2. Bring up to the boil, then reduce the heat and simmer for 20 minutes, until the vegetables are tender. Add most of the frozen prawns, reserving a few to thaw out for the garnish. Cook the soup gently for 5 minutes. Remove the bay leaf and parsley sprigs.
  3. Puree the soup in a blender with half the fromage frais until smooth. Check the seasoning, adding pepper to taste (it is unlikely that you will need salt). Return the soup to the saucepan and reheat gently.
  4. Ladle the soup into warmed bowls and serve, garnished with the remaining fromage frais, prawns and parsley sprigs.


For a super-smooth texture, pass the soup through a fine sieve after blending it.