BISQUE

BISQUE

Serves 4 people:

2–3 onions, roughly chopped

6 cloves garlic, crushed

500 g North Sea shrimp meat/shells

70 g tomato paste

2 heaped tbsp flour

100 ml sherry or cognac

1.5 litres water

3 sprigs thyme

2 bay leaves

Salt and pepper

For garnish: 4 large king prawns, pan-fried

50 g samphire

Handful of fresh dill, finely chopped

Preperation:

1. Heat a splash of olive oil in a large pan and gently sauté the onions and garlic until softened

2. Once the onions are soft, add the shrimp shells and cook for another 5 minutes

3. Stir in the tomato paste and flour, then cook for 2 more minutes

4. Deglaze the pan with the sherry or cognac, add the water, thyme and bay leaves. Season with salt

and pepper

5. Let the soup simmer for +/- 15 minutes

6. Blend the soup, including the shrimp shells

7. Pass the soup through a fine sieve into a clean pan. Press as much liquid as possible from the

remaining pulp. Discard the pulp

8. Serve with king prawns, samphire and dille and enjoy!