Ingredients:
Prawns with heads 200 gms.
Butter 40 gms.
Carrots, chopped 15 gms.
Onions, chopped 15 gms.
Celery, chopped 15 gms.
Bay leaf 1 no.
Peppercorns 8 nos.
Flour 20 gms.
Tomato puree 1 tbsp.
Water 850 ml.
Salt To taste
For Garnish
Fresh cream 60 ml.
Method:
1. Heat 20 gms. of butter in a vessel. Stir
in the chopped vegetables, bay leaf and
peppercon and fry till the vegetables are almost
cooked.
2.Slit the prawn shell to remove the vein and
wash well.
3.Add the prawns to the vegetables and fry for 2
minutes.
4.Add 850 ml. of boiling water, tomato puree and
salt, mix well.
5.Cook on high flame for 10 minutes.
6.Remove the prawns, peel and keep aside for
garnish. Put the shell back in the stock and
cook for 3 minutes.
7.Put the stock with the prawn shell in a
blender and return this mixture to the vessel
and cook on high for 5 minutes.
8.In the meantime make a paste of 20 gms. butter
and flour.
9.Add this paste to the soup and mix well.
10.Cook for 2 minutes and then strain.
11.Put the strained soup in a bowl and garnish
with chopped pieces of prawn's and cream.