Prawn heads and carrots boiled up in wine and stock.Here is my translation:
It is rated as an easy, affordable entree for 4 people, taking 15 minutes to prepare and 50 minutes to cook.
500g prawn heads and shells
1 clove of garlic
1 tbsp brandy
150ml white wine
300ml fish stock
1 tbsp tomato concentrate
2 tbsp creme fraiche
1 bouquet garni
1 tbsp olive oil
Salt & pepper
- Peel the shallot and garlic and take out the germ.
- Finely chop the shallot, garlic and carrot.
- Heat the oil in a large saucepan and sweat the vegetables for about 5 minutes.
- Add the prawn heads and shells and stir well.
- Add the brandy, then the wine and stock.
- Dilute the tomato concentrate in 400ml water.
- Add it to the saucepan with the bouquet garni.
- Season with pepper.
- Bring to the boil then lower the heat, cover and leave to cook for 30 minutes.
- Strain the mixture, pressing the prawn heads and vegetables well to extract every last bit of their flavour.
- Reheat the soup gently for a few minutes and add the cream.
- Taste to check the seasoning. You probably won't need to add salt.
The attractive and tasty finished soup.*The original recipe calls for 1 belle échalote ('1 nice, good sized shallot'). No such specification is made for the carrot, so I assume any old carrot will do...