Prawn And Crab Bisque
|Prawns||6 Ounce (185 Gram)|
|Canned crabmeat||170 Gram|
|Butter||1 Ounce (30 Gram)|
|Dry white wine||1 Cup (16 tbs)|
|Water||3 Cup (48 tbs)|
|Canned whole tomatoes||400 Gram|
|Cream||1⁄2 Cup (8 tbs)|
Shell prawns, remove back vein.
In a saucepan melt butter, add peeled and diced onion, chopped carrot and celery; cook, covered, 10 minutes.
Add wine, water, rice and undrained, mashed tomatoes.
Bring to boil, reduce heat and simmer covered 45 minutes.
Remove from heat.
Blend soup, in several lots, in blender.
Return to saucepan, season with salt and pepper; add finely chopped prawns, drained and flaked crab, and cream.
Heat through gently for about 5 minutes.