Soupe De Crevette (French Shrimp Soup

• Seafood

  • 1 liter Prawn stock, roasted

• Produce

  • 1 Carrot
  • 1 Fennel, large bulb
  • 4 Garlic clove
  • 1 Onion
  • 1 Tomato, large fresh

• Refrigerated

  • 1 Egg

• Condiments

  • 1 tsp Dijon mustard

• Baking & Spices

  • 1 pinch Paprika
  • 1 Large pinch Saffron
  • 1 large pinch Saffron threads
  • 1 Salt
  • 1 pinch Sea salt
  • 1 shake White pepper

• Oils & Vinegars

  • 25 tsp Olive oil
  • 1 tsp Red wine vinegar
  • 1/2 cup Vegetable oil

• Bread & Baked Goods

  • 1 Baguette croutes

• Dairy

  • 1 Knob Butter
  • 1 Gruyere, grated

• Beer, Wine & Liquor

  • 5 1/2 tbsp Brandy

• Other

  • rouille (recipe below and cheats version

Found on sprinklesandsprouts.com.au

Description

Ingredients

• 1 onion
• 1 carrot
• 1 large fennel bulb
• Knob of butter
• 1 tsp olive oil
• 11/2 tbsp brandy (preferably french!)
• 1l roasted prawn stock (Get my recipe here)
• pinch paprika
• shake of white pepper
• 1 large fresh tomato
• salt (to taste)
• rouille (recipe below and cheats version)
• grated gruyère
• baguette croûtes
• ½ cup olive oil
• ½ cup vegetable oil
• 1 tsp Dijon mustard
• pinch of sea salt
• 1 tsp red wine vinegar
• 2 garlic cloves
• large pinch of saffron threads
• 1 egg
• 2 garlic cloves
• 100g mayonnaise.
• Large pinch of saffron

Directions

• Peel the onion and the carrot and chop into small pieces.
• Remove the stalks and root end from the fennel then chop into small pieces.
• Add the butter and olive oil to a heavy based saucepan and allow to melt.
• Add the veg and sweat them gently over a medium heat for 10 minutes until softened.
• Turn the heat up and pour in the brandy, stirring well.
• Add the prawn stock, the paprika and white pepper and bring to a simmer.
• Remove the stalk from the tomato and cut it into rough chunks. Add it to the soup and then simmer everything for 10-15 minutes until the vegetables are soft.
• Blend your soup (see notes)
• Pour the soup through a sieve to create a smooth velvety soup.
• Pour the oil into a jug that will fit the heat of your stick blender.
• Add in the Dijon mustard, red wine vinegar, salt, garlic and saffron.
• Then carefully crack the egg in, be careful not to break the yolk.
• Place the head of the stick blender over the yolk and then turn the speed to high and slowly bring the blender up through the oil.
• You should have a glossy rich homemade rouille within seconds.
• Mince the garlic then mix it through the mayo.
• Add the saffron, stir well and allow to sit for 10 minutes.
• Smear a little rouille on the croutons, float them in the soup and allow everyone to sprinkle over the gruyère.