Shrimp Bisque Soup

Clean the shrimp and remove the heads and bodies. Set the heads and bodies aside and refrigerate the prawns.

Melt the butter in a pan and then add the onion, carrots and garlic. Leave to brown.

Add the heads and bodies of the prawns and fry until they turn pink.

Add the tomato purée and fry for a few more minutes.

Add water and cook it for 30 minutes on low heat.

After 30 minutes, strain the broth and keep it aside.

Add the flour to the pan and stir the mixture again.

Slowly pour the broth into the pan and stir it. The result should be a very thick mixture.

Add the cooking cream, add the shrimp and season with salt and pepper.