About this recipe:A wonderfully creamy and lightly spiced soup. Cooked prawns are added to a curried cream soup base. Serve with fresh crusty bread. You can also use any other shellfish, such as lobster or crab.
4 tablespoons finely chopped onion
4 tablespoons finely chopped celery
1 garlic clove, finely chopped
3 tablespoons plain flour
1 tablespoon curry powder
1/4 teaspoon paprika
1 tablespoon tomato puree
850ml chicken stock
225g cooked prawns
125ml single cream
salt and pepper to taste
4 tablespoons brandy
2 spring onions, finely chopped
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Method Prep:20min › Cook:25min › Ready in:45min
Melt the butter in a large pot over medium heat. Stir in the onion, celery and garlic; cook 5 minutes or until tender. Mix in flour, curry powder, paprika and tomato puree. Gradually stir in chicken stock. Bring to the boil. Reduce heat to low and simmer 15 minutes.
Stir prawns into the pot, reserving 4 prawns to place on top of each serving. Mix in cream. Season with salt and pepper and divide into servings. Pour an equal amount of brandy into each serving. Sprinkle with spring onions and top with reserved prawns.