Prawn soup Recipe
- 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
- Heat the oil in a saucepan and gently fry the prawn heads, onion and garlic for 3-4 minutes.
- 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.
- To serve, pour into a warm serving bowl and serve with crusty bread.
