Prawn Soup

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.