Fennel and prawn soup

Fennel and prawn soup


Be the first to make this!

This sophisticated bisque seems like the ultimate luxury but it's pretty easy to make with just a few ingredients.

Zoë Harpham

Serves: 6 

  • 50 g butter
  • 1 large onion, chopped
  • 1 large fennel bulb with fronds, bulb thinly sliced and fronds chopped to garnish
  • 2 tablespoons plain flour
  • 600 ml low-fat milk
  • 425 ml fish or vegetable stock
  • 1 bay leaf
  • 225 g cooked, peeled frozen prawns, thawed and drained
  • salt and freshly ground black pepper
  • 2 tomatoes, peeled, seeded and diced
  • juice of ½ lemon

Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

  1. Melt the butter in a saucepan and gently cook the onion and fennel bulb for 5–8 minutes, to soften but not colour. Sprinkle the flour into the pan and cook for a further minute.
  2. Remove from the heat and stir in the milk and stock. Return to the heat, bring to the boil, add the bay leaf, then cover and simmer very gently for 15 minutes.
  3. Remove the bay leaf, add half the prawns, then purée in a blender or food processor until smooth. Season to taste.
  4. Roughly chop the remaining prawns. Reserve some prawn pieces for garnish, then add the rest to the soup with the diced tomatoes and lemon juice. Heat through gently, then serve garnished with the reserved prawns and fennel fronds scattered over the top.

cook's tips

• There's no need to pay a premium price for extra large king or tiger prawns. The small ones are fine for flavouring a soup.
• This soup is also nice chilled. Put it in the fridge at the end of step 3, then stir in the prawns, tomatoes and lemon juice just before serving.

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