Prawn soup
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook
Method
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Heat the oil in a saucepan and gently fry the prawn heads, onion and garlic for 3-4 minutes.
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Add the water and crumble in the stock cube. Add the tomato purée, lemon juice and beer and bring to a gentle simmer. Simmer for 4-5 minutes, until slightly reduced. Stir in the butter and season, to taste, with salt and freshly ground black pepper. Pass through a sieve into a clean bowl. Stir in the tarragon.
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To serve, pour into a warm serving bowl and serve with crusty bread.
Ingredients
- 1 tbsp olive oil
- 7 prawn heads, crushed
- ½ onion, finely chopped
- 1 garlic clove, finely chopped
- 150ml/5fl oz water
- ½ fish stock cube
- 1 tsp tomato purée
- ½ lemon, juice only
- 50ml/2fl oz beer
- 25g/1oz butter
- salt and freshly ground black pepper
- 1 tbsp chopped fresh tarragon
- crusty white bread, to serve
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