The flavour of prawn soup is not in the prawns but in their shells. Fry the shells in butter, boil them with water and strain, and you are left with an orange, concentrated liquid; that is the body of the soup. The prawns themselves go in for the last three minutes, and any longer turns them rubbery.
Ingredients
For the prawn stock
For the soup
For the top
Method
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Prepare the prawns
Remove the shells and heads and put the meat in the fridge. Do not throw the shells away.
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Fry the shells
Fry the shells in butter over a high heat for 5 minutes until they colour. Add the tomato paste and fry for 1 minute.
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Draw the stock
Pour in the water, boil for 15 minutes and pass through a fine sieve. Press the shells with a spoon to get their liquid out, then discard them.
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Build the base
In a clean pan, cook the onion and garlic in butter for 4 minutes and add the potato.
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Simmer
Pour in the strained prawn stock, boil for 15 minutes and blend with a hand blender.
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Add the prawns
Add the prawn meat, the salt and the cream and cook for 3 minutes. Serve with dill and lemon.
Tips
- Do not cook the prawn meat for more than three minutes; it is ready the moment it turns pink.
- Scrape the brown layer left on the bottom of the pan after frying the shells into the soup with the liquid.
Nutrition
Values are per serving and approximate.