Name: Dublin Bay Prawn Bisque
Yield: 8
Ingredients: 1/2 yellow onion -; 1 medium leek -; 1/2 bulb fennel -; 4 tbsp. unsalted butter -; 2 plum tomatoes -; 1/2 c. Oloroso Sherry -; 1 lb. medium head-on prawns or shrimp -; 1/4 c. uncooked basmati rice -; 4 c. heavy cream -; 2 c. half-and-half -; 6 sprig Parsley -; 6 sprig thyme -; 1 bay leaf -; 4 tsp. fresh lemon juice -; 1 pinch cayenne pepper -; Salt -

Recipe information

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Servings per container:

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Ingredients for - Dublin Bay Prawn Bisque

1. 1/2 yellow onion -

2. 1 medium leek -

3. 1/2 bulb fennel -

4. 4 tbsp. unsalted butter -

5. 2 plum tomatoes -

6. 1/2 c. Oloroso Sherry -

7. 1 lb. medium head-on prawns or shrimp -

8. 1/4 c. uncooked basmati rice -

9. 4 c. heavy cream -

10. 2 c. half-and-half -

11. 6 sprig Parsley -

12. 6 sprig thyme -

13. 1 bay leaf -

14. 4 tsp. fresh lemon juice -

15. 1 pinch cayenne pepper -

16. Salt -

How to cook deliciously - Dublin Bay Prawn Bisque

1. Stage

In a wide (4-quart) saucepan, cook onion, leek, and fennel in butter over medium heat until translucent, about 8 minutes. Add tomatoes and tomato paste; continue to cook until most of the water from tomatoes has evaporated, about 4 minutes. Add sherry and simmer until reduced by half, 5 to 6 minutes. Stir in prawns, rice, cream, and half-and-half; bring to a simmer. Add parsley, thyme, and bay leaf, then gently simmer, stirring occasionally, for 45 minutes.

2. Stage

Discard herbs and prawns. Puree soup in a blender, then strain through a fine-mesh sieve. Stir in lemon juice and cayenne pepper; season to taste with salt.

3. Stage

Quickly boil extra prawns (if using) until no longer translucent, 1 to 2 minutes. Ladle hot soup into bowls. Place 1 boiled prawn in each bowl with a few extra herb sprigs (if using).