Prawn Bisque

Ingredients:

•  450 gm Shell-on North Atlantic Prawns

•  450gr extra shells (optional)

•  2.3 litres Water

•  1 fresh Chili

•  1 medium clove of Garlic

•  90 gm Butter

•  1 peeled and diced big Carrot

•  1 chopped large Onion

•  1 bouquet garni

1 bay leaf

3 sprigs thyme

4 large sprigs parsley (including stalks)

10 cm (4 inch) piece celery stalked with leaves

two 10 cm (4 inch) pieces leek (green part)

Place the bay leaf, thyme, parsley and celery on one piece of green leek. Cover with the remaining piece of green leek. Tie securely with fine string, leaving a length of string attached so that the bouquet garni can be easily retrieved.

•  90 gm Rice

•  6 fresh Tomatoes, peeled (by dipping in boiling water), seeded and pulped

•  30 gm Tomato Puree

•  1 shot of Brandy (optional)

•  200ml Dry White Wine

•  Salt to taste

•  ½ teaspoon freshly-ground Black Pepper

•  100ml Double Cream

Method:

1. Shell the prawns, keeping the shells and setting the prawns aside in the fridge. Put the prawn shells, the water, chili and garlic - plus any shells you may have saved up in the deep freeze, in a non-corrosive (so not aluminium) pan and bring it to the boil. Reduce the cooking speed to a simmer and cook for 10 minutes, skimming off any froth as it comes to the surface.

2. Drain the stock and discard the solids.

3. Melt the butter, over a gentle heat, in a stainless-steel pan big enough to hold all the ingredients.

4. Add the carrot and onion and soften them without browning.

5. Add the peeled prawns, the flambé them with the brandy (if using). Add the white wine, then when it starts to bubble, the stock.

6. Add all the remaining ingredients, apart from the cream. Cook for 20 minutes

7. Remove from the heat and take out the bouquet garni. Pass the soup through a strong sieve using the back of a wooden spoon, or process in a food processor in batches, don't overfill the bowl, as the soup might leak, and will be very hot.

8. Return the soup to the pan and check the seasoning.

9. The soup can be served now, with the last minute addition of a little cream.