Ingredients
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600 g medium or large size Prawns, with shell, from one of the Blue Island Fish Markets
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2 medium size carrots, thickly sliced
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2 sticks celery, in little slices
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1 leek, sliced, only the white part
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2 tablespoons tomato purée
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1.5 cups cream
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Peel of ½ an orange
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1 shot brandy
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Olive oil
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4 tablespoons fresh butter
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1 tablespoon flour
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1 1 bay leaf
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Fresh thyme
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Salt
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Freshly ground pepper
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Water
Instructions
Heat the olive oil in a saucepan, add 2 tablespoons of butter and sauté the prawns purchased from one of the Blue Island Fish Markets. Ask at the fish market to put the shells in a separate bag.
Sauté for 2 minutes on each side, adding salt. Transfer them to another container and put to one side.
Add the shells and heads to the same saucepan and sauté over a high heat for 2-3 minutes. Add the leek, carrot, celery, bay leaf and continue to sauté, stirring with a spatula every few minutes. Add the tomato purée, thyme, orange peel, salt, turn down the heat and simmer until the vegetables are soft, about 10 minutes. Turn up the heat for 1 minute and douse with the brandy. Leave it to evaporate for 2 minutes. Sprinkle flour into the mixture, stirring well for 2 minutes over heat.
Add water, to just cover the ingredients, and leave to simmer, covered, for 45 minutes. Season with salt to taste. While it is still hot, drain it through a colander into a clean saucepan, pressing with a spoon, to make sure all the liquid and pulp goes through. Add the cream and simmer for 5-6 minutes. Add freshly ground pepper and add half the prawns, each cut into 3-4 pieces along with 2 tablespoons of butter. Simmer for 2 minutes. Serve the soup hot, sharing out the remaining uncut prawns onto the plates.
Bon appétit!
