Bisque soup is comforting at any season and weather, that smooth creamy texture, heavenly flavored soup gives out lots of love and richness, this uncomplicated soup, clearly displays its delightful characters to the one who tastes it. Such hearty soup is definitely my fave when comes to expressing my feeling for the one I love. ;) Instead of using lobsters, I used prawns which surprisingly tastes divinely similar as lobster bisque. Not that my love is cheap skate but uhmm...practical and realistic! Haha! How many of us can afford lobsters for just a pot of soup?!! Cook n serve it as lobster soup, nobody will not believe that it is actually just some prawn soup. Clever smart money savers like us!
Ingredients
- 400g of prawns ( keep a few whole unshelled prawns for decor)
- Half cup of thickened creamer
- Half can of peeled tomatoes puree
- 1 liter of fish or seafood stock ( alternatively chicken stock)
- 2 tbsp of plain flour
- 1 tsp of black pepper
- 1 tsp of sea salt
- 2 tbsp of butter
Heavenly soup
- Wash and shell prawns, keeping head and shell separately from flesh.
- Melt butter in a soup pot on a medium heat
- Add garlic, heads and shells
- Once the prawn shells and heads are cooked, you can smell the shells beginning to toast and see them turning golden red in color
- Put in flour to thickened it before adding tomato purees
- Stir constantly for few minutes before adding fish or seafood stock
- Add the few whole prawns and fleshes from shelling
- Simmer over low medium heat till the soup gives you a rich thick taste when taste try
- Take out those whole prawns and set aside to cool
- Off heat and slowly pour in the creamer to thicken the soup
- Then add appropriate amount of sea salt and black pepper ( in my case I added what as indicated above)
- Serve in a soup plate
- Halves those cooled whole prawns and place on top
- Garnish with coriander and place a toasted baguette on the side of an underline plate
P.S: Do not reheat the soup as it will dilute the creamy soup
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