Prawn bisque recipe with Waterford Sauvignon Blanc by Kevin Arnold.
Ingredients
15 ml olive oil
800 g medium prawns, cooked and peeled, with heads and shells reserved
2 onions, finely chopped
2 carrots, sliced
3 sticks celery, sliced
1 small red chilli, de-seeded and finely sliced
1.5 litres water
500 ml dry white wine (Waterford Sauvignon Blanc ')
60 ml lemon juice
30 ml tomato puree
1 bouquet garni (a sprig each of flat-leaf parsley and thyme)
80 g butter
60 ml cake flour
60 ml brandy ('I use Tokara potstill')
Sea salt and freshly ground black pepper
180 ml fresh cream
Recipe
Serves 4
Heat the oil in a large heavy-based saucepan. Add the prawn heads and shells, then cook over a high heat, stirring all the time, until they start to colour. Reduce heat to low, add the onions, carrots. celery and chilli and cook gently for 8 minutes, or until the vegetables start to soften.
Add the water and wine, 30 ml lemon juice, tomato puree and bouquet garni. Bring to the boil and simmer over low heat for 30 minutes. Strain this stock into a large bowl through a muslin-lined sieve. Meanwhile, melt butter in a large heavy-based saucepan. Stir in the flour and cook until golden. Add the brandy and pour in half the prawn stock. Whisk continuously until smooth. Slowly add the remaining stock. Season to taste.
Strain the soup into a clean saucepan. Add the cream and remaining lemon juice and season to taste again. Stir in the prawns and cook over medium heat for 1-2 minutes or until the prawns are heated through. Serve at once. ('It can be enjoyed hot or cold.')
Wine Pairing
Waterford Estate Chardonnay ('I recommend older vintages.')
Cook’s Tip
'Set aside a few cooked whole, unpeeled prawns before you begin, 10 use as a garnish.'