Dublin Bay Prawn Bisque

Dublin Bay Prawn Bisque_page

Creamy and spicy, this update on the classic Irish soup will impress any foodie and is hearty enough to be a meal in itself.

Ingredients
½ yellow onion
1 medium leek
½ bulb fennel
4 tbsp. unsalted butter
2 plum tomatoes
½ cup Oloroso Sherry
1 lb. medium head-on prawns or shrimp
¼ cup uncooked basmati rice
4 cup heavy cream
2 cup half-and-half milk/cream
6 sprig Parsley
6 sprig thyme
1 bay leaf
4 tsp. fresh lemon juice
1 pinch cayenne pepper
salt

Direction

[1] In a wide (4-quart) saucepan, cook onion, leek, and fennel in butter over medium heat until translucent, about 8 minutes. Add tomatoes and tomato paste; continue to cook until most of the water from tomatoes has evaporated, about 4 minutes. Add sherry and simmer until reduced by half, 5 to 6 minutes. Stir in prawns, rice, cream, and half-and-half; bring to a simmer. Add parsley, thyme, and bay leaf, then gently simmer, stirring occasionally, for 45 minutes.

[2] Discard herbs and prawns. Puree soup in a blender, then strain through a fine-mesh sieve. Stir in lemon juice and cayenne pepper; season to taste with salt.

[3] Quickly boil extra prawns (if using) until no longer translucent, 1 to 2 minutes. Ladle hot soup into bowls. Place 1 boiled prawn in each bowl with a few extra herb sprigs (if using).