Prawn & Fennel Bisque

Instructions

1- Shell the prawns, then fry the shells in the oil in a large pan for about 5 mins.

2- Add the onion, fennel and carrots and cook for about 10 mins until the veg start to soften.

3- Pour in the wine and brandy, bubble hard for about 1 min to drive off the alcohol, then add the tomatoes, stock and paprika.

4- Cover and simmer for 30 mins.

5- Meanwhile, chop the prawns.

6- Blitz the soup as finely as you can with a stick blender or food processor, then press through a sieve into a bowl.

7- Spend a bit of time really working the mixture through the sieve as this will give the soup its velvety texture.

8- Tip back into a clean pan, add the prawns and cook for 10 mins, then blitz again until smooth.

9- You can make and chill this a day ahead or freeze it for 1 month.

10- Thaw ovenight in the fridge.

11- To serve, gently reheat in a pan with the cream.

12- If garnishing, cook the 8 prawns in a little butter.

13- Spoon into small bowls and top with the prawns and snipped fennel fronds.