Elegant and rich-tasting prawn bisque is most satisfying when sampled in small portions. When choosing the prawns for this dish, make sure they come from a reputable fish monger, that they are fresh and most importantly that they come from a sustainable source. Recipe and photo from The British Columbia Cookbook, by Eric Pateman, Jennifer Ogle, James Darcy and Jean Paré. © 2012 by Company’s Coming. Used by permission.
ingredients
directions
Melt butter in a saucepan on medium heat. Add first 6 prawns and cook until pink. Transfer to a plate and set aside.
Add celery, carrots and shallots to same saucepan and cook for about 8 minutes until softened.
Stir in chopped prawns, tomato paste, whipping cream wine and tarragon. Simmer, covered, on medium-low for 20 minutes or until reduced by a third. Carefully process with hand blender or in a blender until smooth.
Pour into 6 small serving cups and place 1 shrimp and 1 tarragon leaf over each cup of soup.