Prawn bisque
0
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Make this easy, elegant seafood soup with frozen North Atlantic prawns for the best flavour. Perfect for a light lunch or starter.
Ingredients
Onion
1 medium
Carrots, raw
1 medium
Celery, cooked
1 stick(s)
Fresh Vegetable Stock
900 ml
Parsley, fresh
2 sprig(s), fresh
Bay leaf, dry
1 leaf/leaves
Prawns, Peeled & Cooked
225 g
Fat Free Natural Fromage Frais
8 tablespoon(s)
Black pepper
⅛ teaspoon(s)
Instructions
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.
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