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Saffron And Prawn Bisque
Main Ingredients | Saffron, Prawns |
Cuisine | French |
Course | Soups |
Prep Time | 25-30 minutes |
Cook time | 15-20 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Non Veg |
Ingredients
- 7-8 saffron strands
- 8 prawns, peeled and deveined
- 2 tablespoons olive oil
- 4-5 cloves garlic, chopped
- 100 grams pumpkin, sliced thinly
- 1 medium onion, sliced
- 2 medium carrots, cut into roundels
- 1 leek, chopped
- 1 bay leaf
- 20 prawn heads
- 1 medium tomato, chopped
- 2 inch piece celery, chopped
- 8-10 black peppercorns
- Salt to taste
- 2 tablespoons butter
- 2 tablespoons refined flour (maida)
Method
- Heat olive oil in a pan. Add garlic, pumpkin, onion, carrot and leeks and saute.
- Add bay leaf and continue to saute.
- Heat another pan. Add prawns heads and two cups of water and let it boil.
- Reduce heat and let it simmer.
- Place the prawns one on top of the other and wrap in a piece of aluminium foil drop this into the pan with prawn heads and water and let it cook.
- Add a cup of water to the vegetables and cook till soft.
- Add tomato along with celery, black peppercorns and salt. Mix and cook for one minute.
- Remove the bay leaf and transfer the mixture into a blender. Blend to a smooth pruee.
- Remove the scum from boiling prawn stock. Heat butter in another pan.
- Add refined flour and saute for one minute.
- Add prawn stock little by little and stir well to avoid lumps.
- Add the vegetable puree and cook for one to two minutes.
- Strain into a deep pan.
- Bring the mixture to a boil again. Transfer this into a serving dish.
- Unwrap the prawns and place it in the centre.
- Sprinkle saffron strands and serve hot.
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