Prawn Bisque


A savory, tasty and thick bisque from down under.


500 g prawns (uncooked, peeled and deveined, shells reserved)
1 T cooking oil (peeled and chopped)
1 onion (medium sized, chopped)
1 carrot (peeled and chpped)
1 celery (chopped)
6 spr parsley
2 lf bay leaf
1⁄2 t thyme (dried thyme)
10 pepper (black peppercorns, crushed)
1⁄2 c flour (plain wheat flour)
1⁄2 c wine (dry white wine)
10 c water
1 stock cube (optional, crumbled, fsih or vegetable stock)
1⁄3 c cream


  1. In a saucepan big enough, heat the oil.
  2. While stirring constantly add the three vegetables and shells until lightly browned.
  3. To the mixture, add the herbs and spices along with the flour and tomato paste, still stirring until mixed adequately.
  4. Stir in the wine water and stock cube until a thicker consistency is observed.
  5. Leave uncovered for 30 minutes with the heat reduced, removing excess on the surface when done.
  6. Strain the soup through a sieve and when reheating add the cream before mixing.
  7. Add poached prawns and serve immediately.
6 servings
Nutrition 198 calories per serving
Preparation time
Cooking time
Total time
1 hour

prawn bisque