Prawn Bisque

Prawn Bisque

Core recipe

1½ pts per serving (original points)

Serves 4

Make this easy, elegant seafood soup with frozen North Atlantic prawns for the best flavour

1 medium onion, finely chopped
1 medium carrot, finely chopped
1 stick celery, finely chopped
900 ml fresh stock, (1 ½ pints), fish
2 sprig parsley
1 portion bay leaf
225 g peeled prawns, (8oz), cooked North Atlantic prawns
8 tablespoon very low-fat plain fromage frais
1/8 teaspoon pepper, ground white

Instructions
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.


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.


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.


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.