Prawn and fennel soup – Food & Home Magazine
Indulge in a flavorful Prawn and Fennel Soup with smooth fish stock and creamy fresh cream. Perfect for seafood lovers! [155 characters]
Ingredients
- 1 litre good-quality fish stock
- 500ml (2 cups) white wine
- 1 fennel bulb, sliced
- 30ml (2 tbsp) oil
- 1 onion, finely chopped
- 4 garlic cloves, crushed
- 8 prawns, cleaned and deveined
- 50ml butter
- 30ml (2 tbsp) cake flour
- 25ml (1 tot) Pernod
- 250ml (1 cup) fresh cream
- juice of ½ an orange
- salt and freshly ground black pepper, to taste
- fennel fronds, to serve
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