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Tutor Keiko Davy 's Column

エビのビスクのレシピ Recipe for Prawn Bisque

Oct 31, 2017

Today, I would like to share my favorite recipe with you as a thankyou for taking your time to read my columns and profile :) 


What is Bisque??  ビスクって何??

Bisque is a smooth creamy soup of French origin, especially one made from shellfish such as lobster or prawn. 


Whenever I need prawns for a dish, I freeze the shells and heads. When I have enough, I make this delicious soup! 


How to make  作り方

1. Melt 50g butter in a large saucepan over low - medium heat and cook 1 chopped red onions until soft. Add about 500g prawn heads and shells and fry, crushing them with a wooden spoon. This crushing creates a lot of flavour! 


2. Add 30g flour and stir over medium heat for about 5 minutes. Add a tin of chopped tomatoes (usually 400g) and 1 tablespoon tomato paste, stirring, for another 5 minutes. Add 250ml white wine and stir until boil. Add 1 litre of chicken stock or water and return to boil. Reduce heat and simmer for about half an hour. 


3. Strain, pushing through a fine sieve to extract as much liquid as possible (See above). Return the liquid to a clean saucepan, add 125ml cream and simmer. Add salt and pepper to taste, and serve with some parsley or cilantro. 


I served this soup with home made baguettes. This recipe serves 4 - 6 persons. If you wish to learn recipes like this with me, please check my lessons! Please leave a commnet if you have any questions! I look forward to hearing from people who made this soup! 


*Notice* お知らせ


Hurry! The discount coupon is until 2nd of November. 


I will go back to Japan from 3rd of November for 2 weeks. I will be again available for lessons from 20th of November. 


I added extra time when I am available for lessons. Please check my schedule. 

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