Prawn Soup with Herbs
- 1 bunch parsley
- 1 bunch Basil
- 2 garlic
- 120 grams softened butter
- freshly ground pepper
- 4 King prawn (Raw, with shell)
- 2 shallots
- 2 tablespoons vegetable oil
- 1 teaspoon Pastry flour
- 125 milliliters white wine
- 1 jar fish stock about 400 ml (approximately 14 ounces)
- 250 milliliters Whipped cream
- Chives (for garnish)
Rinse the herbs, shake dry, pluck the leaves from the stems and finely chop them. Peel and finely chop the garlic. Mix the butter with the herbs, half the garlic, salt and pepper. Freeze for 1-2 hours.
Peel the prawns and remove the intestines. Peel and finely dice the shallots. Heat 1 tablespoon of oil in a saucepan and fry the shallots, remaining garlic and prawn shells until the shells turn reddish in color. Sprinkle in the flour and pour in the white wine and fish stock. Simmer for 10 minutes while stirring, then add the cream and cook for 5 more minutes.
Heat the remaining oil and fry the prawns for 2-3 minutes. Strain the soup through a sieve into a saucepan. Cut the cold herb butter into small pieces and add to the soup while whisking. Do not let the soup boil. Season with salt and pepper. Pour the soup into bowls and put prawns in each. Serve garnished with chopped chives.