Prawn bisque

Challenge yourself with this French classic. We’ll take you through each of the steps to get a glorious deep, rich and creamy seafood soup, flavoured with homemade stock made from prawn shells, herbs, cayenne pepper and finished with generous splash of double cream.

We’ve also got a classic crab bisque recipe to try, once you’ve mastered this.

  • Serves 4 as a starter or lunch
  • Hands-on time 30 min, simmering time 1 hour

Nutrition

Calories
657kcals
Fat
41.6g (19g saturated)
Protein
33.6g
Carbohydrates
28.3g (7.8g sugars)
Fibre
2.4g
Salt
1.9g

delicious. tips

  1. This recipe uses the shells of 1kg prawns but only 150g of the peeled prawns. Freeze the rest of the peeled prawns in a sealed container for up to 3 months.

    Frying the prawn heads and shells in melted butter (step 1) gives a rich soup.

    Chopping the prawns before you add them to the soup in step 6 will mean they’re more evenly distributed.

    Be patient when you push the soup through the sieve and muslin (steps 4 and 5) to extract all the flavour.

    Taste before serving – you may need more seasoning, an extra dash of cognac, a pinch of cayenne or a squeeze of lemon juice.

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