|1||medium onion — chopped|
|1||fennel bulb — chopped|
|1||carrot — chopped|
|1 tbsp||tomato purée|
|150 g||tiger prawns — shell off but reserved for the stock|
|1 l||stock — made with 150g of prawn shells and 1l of just boiled water|
|2 tbsp||olive oil|
|salt and black pepper — to season|
|fresh lemon juice — a few drops to taste|
|1 tsp||miso paste|
Heat the olive oil in a large saucepan. Add the chopped onion, fennel, carrot and bay leaves and cook gently over a low heat for 10 minutes, or until the vegetables are soft.
Add the crushed garlic, stir and cook for another minute before adding the tomato purée, prawn shells and brandy. Stir for 2 minutes, then add the stock and miso to combine everything. Cover the saucepan with a lid and simmer gently for 20 minutes over a low heat.
Remove prawn shells and liquidize the soup until smooth using a hand blender. Pass the soup through a fine sieve into a clean saucepan, taking care to extract as much liquid as possible.
Gently reheat the soup before adding a few drops of lemon juice and season with freshly ground black pepper and salt to taste.
Season prawns with salt, pepper, and sautéed in a pan till firm in texture.
When you are ready to serve, divide the soup between shallow soup bowls. Place sautéed prawn into the centre of each bowl and garnish with dill and a drizzle of double cream.
Reprinted with permission from The Table Bay Hotel.