Cream of Seafood Soup

Cream of Seafood Soup

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byAdmin
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Make this rich yet subtle Cream of Seafood Soup with a combination of prawns, mussels and pipis or cockles if you can find them. The tomatoes and white wine add a lovely depth to this winter warming dish.

Ingredients

  • 50 g Oil
  • 12 Prawns
  • 150 g Tomatoes
  • 100 g White Wine
  • 1.5L Water
  • 10 Mussels
  • 20 Cockles or Pipis (or replace with a firm white fish)
  • 80 g Butter
  • 80 g Flour
  • Salt

Method

Approx time: 35 min
Serves: 6

Heat up Oil
1 min  |  120°  |  Programme Saute

Add the heads and shells of the prawns and braise
Put the tails to one side
3 min  |  120°  |  Programme Saute

Add tomato and season with salt
2 min  |  120°  |  Programme Saute

Add white wine and reduce
3 min  |  120°  |  Programme 1

Cover with water, place the seafood in the steam tray
20 min |  110°  |  Programme 1

Strain the stock using the basket strainer. Clean the jug

Add butter and flour to the jug
3 min  |  110°  |  Programme 4

Return the stock to the jug and cook
3 min  |  110°  |  Programme 4

Add the shelled seafood and serve



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