Ingredients
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 1 celery stalk, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 2 tablespoons all-purpose flour
- 1lt PFS Shellfish Stock (see over)
- 1 cup cream
- ½ teaspoon paprika
- Salt and black pepper to taste
- 300g cooked seafood meat – prawn, crab, or lobster
Method:
Pulse the onion, lemongrass and garlic in a small food processor to a fine paste.
Melt the butter in a large pot over medium heat. Add the onion, celery, and garlic and cook for 3 to 4 minutes until soft. Stir in the tomato paste and cook for 1 minute until it darkens slightly. Sprinkle in the flour and paprika and stir well and cook for 1 minute to remove the raw flour taste.
Gradually pour in your rich seafood stock while whisking constantly to prevent lumps. Bring the mixture to a gentle boil, then lower the heat and simmer for 20 minutes so the flavours develop slowly.
Use an immersion blender to puree the soup directly in the pot until completely velvety and smooth.
Stir in the cream and your cooked seafood meat and simmer gently on low heat for 3 to 5 minutes until warm through. Do not let it boil
Ladle hot into bowls and garnish with fresh chopped parsley.
