Bisque is a creamy and smooth French-style soup and usually made with crustaceans like prawns and crabs. The shells are very important in the making of this type of soup. The trick is to sauté the prawn shells and heads slowly, for at least 15 minutes. Instead of using rice as a thickener, you can also use flour to make a roux to thicken the bisque. It is best to serve this soup with toasted bread or garlic bread.
Preparation time: 25 minutes
Cooking time: 35 minutes
60 g Q.B.B. Ghee
300 g large prawns, peeled, deveined, heads and shells reserved
2 bay leaves
100 g onion, finely chopped
100 g carrot, finely chopped
80 g celery stick, finely chopped
3 large garlic cloves, chopped
40 g cooked rice
70 g tomato paste
Pinch of saffron threads
2000 ml water
50 ml white cooking wine (optional)
200 ml cream
Salt and freshly ground black pepper
Chopped spring onions for garnishing
- Heat Q.B.B. Ghee in a large saucepan over medium heat.
- Add the prawns and sauté until cooked. Dish out and keep aside.
- Into the same pot, add the reserved prawn heads and shells, and cook, stirring, for 4-5 minutes or until the shells are red. At this stage, the shells will crackle loudly.
- Add in the onion and carrot and sauté till the onion turns light brown.
- Add in the rest of the ingredients (except the cream, salt, pepper and spring onion and boil for 20 minutes over low heat.
- Transfer the mixture to a blender (shells included) and blend until very smooth.
- Strain through a coarse sieve into a clean saucepan. Stir in the cream. Taste and season with salt and pepper.
- Ladle into bowls and garnish with sautéed prawns and chopped spring onions. Serve.