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Prawn Bisque

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

0.0g

Energy (kJ)

0kJ

Energy (kcal)

0kcal

Carbohydrate incl. fibre (g)

0.0g

Carbohydrate excl. fibre (g)

0.0g

Sugar (g)

0.0g

Fibre (g)

0.0g

Fat (g)

0.0g

Saturated fat (g)

0.0g

Unsaturated fat (g)

0.0g

Monounsaturated fat (g)

0.0g

Polyunsaturated fat (g)

0.0g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

0mg

Salt (g)

0.00g

Vitamin A (IU)

0IU

Vitamin C (mg)

0.0mg

Calcium (mg)

0mg

Iron (mg)

0.00mg

Potassium (mg)

0mg

Total

0.0g

0kJ

0kcal

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0mg

0mg

0.00g

0IU

0.0mg

0mg

0.00mg

0mg

  • 30ml stork margarine
  • 150g onion, finely chopped
  • 2 cloves garlic, crushed
  • 450g heads (claws and tail shells from langoustines or prawns)
  • 500ml boiling water
  • 1 KNORR Vegetable Stock Pot
  • 2 400g tin tomatoes, chopped
  • 100ml cream
  • 50ml mayonnaise
  • 50ml low fat milk
  • 15ml parsley, chopped
  • 1 Heat the Stork Margarine in a large frying pan. Add the onion and garlic and cook on medium heat for 4-6 minutes, until the onions softened but do not brown. Add the seafood shells and cook for about 15 minutes, until soft but not brown.
  • 2 Add the water and the Knorr Vegetable Stock Pot. Bring to the boil and simmer gently for 10-12 minutes. Strain through a fine sieve into another saucepan.
  • 3 Add the tomatoes, bring back to the boil and simmer for 8-10 minutes.
  • 4 Stir in the cream, mayonnaise and milk and
  • 5 bring to the boil, Reduce heat and simmer for 10-15 minutes or until bisque starts to thickened and the colour deepens. Serve topped with chopped parsley and some freshly cooked langoustine tails or freshly cooked king prawns.