How To Make Prawn & Fennel Bisque
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Serves:
Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 fennel bulb, chopped
- 1 lb prawns, peeled and deveined
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper, to taste
- Fresh fennel fronds, for garnish
Instructions
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Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and fennel bulb and sauté until softened.
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Add the prawns and cook until they turn pink and opaque.
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Remove the prawns from the pot and set aside.
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Pour the vegetable broth into the pot and bring to a boil. Reduce heat and simmer for 15 minutes.
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Use an immersion blender or transfer the soup to a blender and blend until smooth.
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Return the soup to the pot and stir in the heavy cream. Cook for another 5 minutes.
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Season with salt and pepper to taste.
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Serve the bisque hot, garnished with fresh fennel fronds.
Nutrition
- Calories : 320kcal
- Total Fat : 20g
- Saturated Fat : 10g
- Cholesterol : 200mg
- Sodium : 900mg
- Total Carbohydrates : 10g
- Dietary Fiber : 2g
- Sugar : 4g
- Protein : 26g
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