WESTERN SOUP 1 - Prawn Bisque. 蝦皇湯. (Serves 2)

Ingredients:-
300g Prawn shells
5 pc prawns meat (dice)
2 Tomatoes (dice)
1 carrot (dice)
1/2 stalk celery (dice)
1 Onion (dice)
1 pc bacon (dice)
2 tbsp tomato paste
2 tbsp flour,
4 tbsp fresh cream.
50g butter, 1 litre water.

材料：-
大蝦殼 300克
大蝦肉 （切大粒）
蕃茄 2 個（切粒）
甘笋 1 個（去皮切粒）
西芹半條（切粒）
洋葱 1 個（切粒）
煙肉 1 片（切粒）
茄膏 2 湯匙
麵粉 2 湯匙
鲜忌廉 4 湯匙
牛油 50克, 水 1 公升。

Method:-
1) Melt butter and fry garlic until lightly browned. Add prawn shells and fry until
flavor develops. Add 1 litre water cook over moderate heat for 1/2 hour. Drain.
2) Heat oil saute all diced veg. and bacon. Take out.
3) Heat butter stir in tomato paste and flour.
4) Mix in the shrimp stock. Stir to boil. Add in the veg. & bacon.
Simmer for 45 mins. Liquidize all the ingredients with a blender.
5) Season with salt and pepper, stir in fresh cream. Garnish with cooked prawns
or crab meat and chopped parsley. Serve!
6) # Can put the soup in a small bowl, brush the bowl edge with egg, and cover
with puff pastry, brush also beaten egg on pastry, put right the way in the
preheated 200* oven for 5-8 mins. until pop up and brown. Serve!

做法：-
1）熱牛油爆香蒜茸，加入蝦殼炒至出味。倒下水 1 公升，中火煮半小時，隔渣。
2）熱油炒所有菜粒及煙肉，兜起後用。
3）熱牛油炒茄膏及麵粉。
4）續少混入蝦湯，攪至滾，倒下所有菜料。再煮45分钟。用搅拌器打溶所有材料。
5）加入䀋及古月粉稠味，攪入鮮忌廉。加些蝦肉或蚧肉，灑些碎莞茜上桌。
6）# 可用小湯兜盛湯，湯兜边掃上旦汁，蓋上一塊稣皮，面也掃上旦汁，隨即
放入已預熱200度之焗炉內焗 5-8分鐘至漲起及金黃色。立即上桌。