Dublin Bay Prawn Bisque

By barbell

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

• .5 yellow onion, chopped
• 1 medium leek, chopped
• .5 bulb(s) fennel, chopped
• 4 tablespoon(s) unsalted butter
• 2 plum tomatoes, chopped
• .5 cup(s) Oloroso sherry
• 1 pound(s) medium head-on prawns or shrimp
• .25 cup(s) uncooked basmati rice
• 4 cup(s) heavy cream
• 2 cup(s) half-and-half
• 6 sprig(s) parsley, plus more for garnish (optional)
• 6 sprig(s) thyme, plus more for garnish (optional)
• 1 bay leaf
• 4 teaspoon(s) fresh lemon juice
• 1 pinch(s) cayenne pepper
• Salt

Details

Servings 1
Adapted from delish.com

Preparation

Step 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.

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.

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).