Prawn Soup HT SP Belgian 120mins
name: Creme de Crevettes
Serves 4-6 Hot
Seafood Shellfish Soups Starter Appetiser Hors d'ouevre Belgium Europe
1 Onion, finely chopped
1 Stick Celery, finely chopped
1 Leek, finely chopped
3 Large tomatoes, chopped
450g/1lb Large Raw Prawns (Shrimps) in shell
1.1L/40fl.oz. Hot Water
120ml/4fl.oz. Dry White Wine
1 Bouquet Garni
1 Egg yolk
1. Melt half the
butter in a large saucepan, add the chopped vegetables and sauté over a low
heat for about 10 minutes without browning.
shell the prawns, reserving the shells and heads.
3. Add the prawn
shells and heads to the vegetables together with the hot water, wine, bouquet
garni and tomatoes. Season with pepper then cover and simmer gently for one
4. At the end of
the cooking time, strain the stock through a sieve into a large bowl, pressing
the shells and vegetables with a wooden spoon to extract as much of the juice as
possible. Set aside.
5. Melt the
remainder of the butter in the rinsed out saucepan then add the flour and cook
over a medium heat stirring to make a roux.
6. Over a medium
heat, add the strained stock a little at a time, stirring well between each
addition. Raise the heat, bring to the boil then reduce the heat again and
simmer gently for 15 minutes.
7. Meanwhile, in a
small mixing bowl, beat together the egg yolk and cream. Set aside.
8. After the
simmering time, remove the pan from the heat and stir in the egg mixture.
9. Add the prawns
and brandy, mix well then return to a very low heat, and heat gently, stirring
constantly, for 4-5 minutes until the soup thickens slightly and the prawns are
cooked. Do not boil. Serve immediately.