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A luxurious seafood soup that is rich in flavor, perfect for formal entertaining and low in calories too.
Prep time: 30 mins
Cook time: 55 mins
Cook time: 55 mins
Ingredients:
- 450g raw tiger prawns in their shells
- 4 tbsp olive oil
- 1 large onion , chopped
- 1 large fennel bulb , chopped, fronds reserved
- 2 carrots , chopped
- 150ml dry white wine
- 1 tbsp brandy
- 400g can chopped tomatoes
- 1l fish stock
- 2 generous pinches paprika
TO SERVE
- 150ml pot double cream
- 8 tiger prawns , shelled, but tail tips left on (optional)
- Fennel fronds (optional)
Cooking Directions:
- Shell the prawns, then fry the shells in the oil in a large pan for about 5 mins.
- Add the onion, fennel and carrots and cook for about 10 mins until the veg start to soften.
- Pour in the wine and brandy, bubble hard for about 1 min to drive off the alcohol, then add the tomatoes, stock and paprika.
- Cover and simmer for 30 mins. Meanwhile, chop the prawns.
- Blitz the soup as finely as you can with a stick blender or food processor, then press through a sieve into a bowl.
- Spend a bit of time really working the mixture through the sieve as this will give the soup its velvety texture.
- Tip back into a clean pan, add the prawns and cook for 10 mins, then blitz again until smooth.
- You can make and chill this a day ahead or freeze it for 1 month.
- Thaw ovenight in the fridge.
- To serve, gently reheat in a pan with the cream.
- If garnishing, cook the 8 prawns in a little butter. Spoon into small bowls and top with the prawns and snipped fennel fronds.
Nutrition per Serving:
- 120 kcalories,
- protein 7g,
- carbohydrate 7g,
- fat 6 g,
- saturated fat 1g,
- fibre 3g,
- sugar 6g,
- salt 1.17 g
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