Chilled Prawn Bisque
|Onion||1 Medium, skinned and sliced|
|Butter||1 Ounce (25 Gram)|
|Tomatoes/15 ounce can of tomatoes||1 Pound, skinned and sliced|
|Chicken stock||1⁄2 Pint (300 Milliliter)|
|Tomato paste||15 Milliliter (1 Tablespoon)|
|Pimiento||1 Cup (16 tbs)|
|Ground pepper||To Taste|
|Cornflour||15 Milliliter (1 Tablespoon)|
|Sherry||15 Milliliter (1 Tablespoon)|
|Shelled prawns||2 Ounce, chopped (50 Gram)|
|Cream||30 Milliliter, whipped (2 Tablespoon)|
Lightly fry the onion in the butter in the uncovered pressure cooker until just tender.
Add the tomatoes with juice, stock, paste, pimiento, seasonings and sugar.
Put on the lid and bring to high (15 lb) pressure.
Cook for 5 minutes.
Reduce pressure quickly.
Sieve the mixture or puree it in an electric blender.
If using an electric blender, sieve after to remove tomato pips.
Return it to the cooker to reheat.
Blend the cornflour to a smooth cream with the sherry and stir in some of the hot liquid.
Add the mixture to the cooker, bring to the boil uncovered, stirring until the liquid thickens.
Remove the cooker from the heat and allow to cool.
When cold, stir in the chopped prawns and cream and chill before serving.
Serving size: Complete recipe
Calories 732 Calories from Fat 257
% Daily Value*
Total Fat 29 g44.6%
Saturated Fat 16.9 g84.3%
Trans Fat 0 g
Cholesterol 163.3 mg54.4%
Sodium 1133.1 mg47.2%
Total Carbohydrates 99 g32.9%
Dietary Fiber 13.6 g54.4%
Sugars 42.8 g
Protein 25 g50.3%
Vitamin A 197.6% Vitamin C 399.7%
Calcium 19.2% Iron 34.5%
*Based on a 2000 Calorie diet