Ingredients for 4 people:
- 2 shallots or a small onion
- 1 clove of garlic
- 60 g carrot
- 30 g butter
- 1 tbsp sunflower oil
- 400 g red prawns (optionally: carabineros, crayfish or sea crab)
- 2 tbsp fried tomato
- 25 g brandy
- 75 g white wine
- A few tarragon leaves
- A couple of sprigs of parsley
- A sprig of fresh thyme
- Salt
- white pepper
- cayenne or chilli pepper (optional)
- 1l of fumet
- Rice starch
- 20 g butter
- 100 g cream
Optional:
- 25 g of cava or champagne
Preparation:
- Place the shallots, peeled garlic and carrot in the jar. Blend on speed 8, 5 seconds.
- Add the butter and oil.
- Cook on speed 1, 120 degrees, 5 minutes.
- Add the prawns and cook, at the same speed and temperature, for 3 minutes.
- Deglaze with the brandy and white wine. Cook for 2 minutes on speed 1, 120 degrees – with the jar slightly open – to allow the alcohol to evaporate.
- Mix in the tomato, tarragon, parsley and thyme.
- Season with salt, pepper and cayenne.
- Douse with the fumet and select “soup”, 25 minutes.
- Strain the stock through the inner basket. Rinse the jar and return the stock into it.
- Select “sauce”, speed 2, 100 degrees, 2 minutes.
- Taking care not to burn yourself, mix in 1 tbsp rice starch through the nozzle. Wait 30 seconds.
- If necessary, repeat the operation until you obtain a slightly thick creamy texture.
- Add the butter and cream and, optionally, the cava. Press “pulse” for 5 seconds to mix the ingredients.
- Serve the bisque in warm tureens.
Tips…
- If you like, you can accompany the cream with prawns: peel and dice them. Season with salt and pepper and dip them in the hot cream for 2 minutes, just before serving.
