Soups & seafood
Lundin prawn soup
A smooth prawn soup with fennel, cream and dill. The shells give the broth extra flavour.
Swedish-inspiredServes 6
Ingredients
- 1.2 kg fresh prawns
- 3 tbsp oil
- 120 g fennel
- 2 yellow onions
- 3 tsp tomato purée
- 200 ml cooking wine
- 1.2 litres fish stock
- 700 ml whipping cream
- Dill, to garnish
- Salt and white pepper, to taste
Method
- Peel the prawns but keep the shells. Keep the prawns chilled.
- Finely chop the fennel and onions.
- Fry the shells in the oil in a saucepan for a couple of minutes.
- Add the onion, fennel and tomato purée and fry for another couple of minutes.
- Add the stock and wine. Simmer uncovered for 11 minutes.
- Strain the soup and return the broth to the saucepan.
- Add the cream and simmer for another 10 minutes.
- Season with salt and pepper. Serve with the prawns and garnish with dill.