Curried prawn bisque

    Curried prawn bisque

    Recipe photo: Curried prawn bisque
    6

    Curried prawn bisque

    (82)
    45min


    99 people made this

    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.

    Ingredients
    Serves: 4 

    • 50g butter
    • 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

    Method
    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. 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.
    2. 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.
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    Reviews & ratings
    Average global rating:
    (82)

    Reviews in English (68)

    0

    Heaven!!! Perfect taste (a little bit spicy but well balanced) and perfect creamy consistence (I blended it before adding prawns, but it looked also good beforehand). The only replacement was brandy for white wine - worked really good. Highly recommend!  -  05 Apr 2017

    by
    15

    Excellent... My only suggestion is to use heavy cream and a bit more butter. This is excellent paired with coconut rice.  -  27 Aug 2006  (Review from Allrecipes US | Canada)

    by
    12

    I made the crab meat/sherry variation as the submitter suggested in her recipe description. I simmered the sherry with the stock rather than adding at the end - did not want the "raw" liquor taste. I think this would have been infinitely better without the curry. Very dominant and distracting. Also - too much butter to saute vegetables results in little "grease nodules" floating on the top of the soup. Not pretty.  -  11 Mar 2011  (Review from Allrecipes US | Canada)

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