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Prawn and crab bisque

AWW
Cooking time
More than 1 hour
Cuisine
French
Healthy options
Gluten free
Healthy
Serves
4
Type
Soup

Ingredients

  • 185g prawns
  • 170g can crabmeat
  • 30g butter
  • 1 onion
  • 1 carrot
  • 1 stick celery
  • 250ml (1 cup) dry white wine
  • 750ml (3 cups) water
  • 1 tablespoon rice
  • 400g can whole tomatoes
  • salt
  • pepper
  • 125ml (½ cup) cream

Preparation method

Shell prawns, remove back vein. In a saucepan melt butter, add peeled and diced onion, chopped carrot and celery; cook, covered, 10 minutes. Add wine, water, rice and undrained, mashed tomatoes. Bring to boil, reduce heat and simmer covered 45 minutes. Remove from heat. Blend soup, in several lots, in blender. Return to saucepan, season with salt and pepper; add finely chopped prawns, drained and flaked crab, and cream. Heat through gently for about 5 minutes.

To do ahead
Soup can be prepared the day beforehand (but do not add prawns, crab or cream until reheating). Reheat gently, stirring; if soup thickens on standing, add a little more cream.

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