Alive and Cooking

Prawn Cocktail Soup

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24 raw prawns, peeled

8 truss tomatoes, quartered

½ red onion, finely chopped

2 sprigs fresh parsley leaves, roughly chopped

750 ml fish stock

100 ml thickened cream

100 g butter

Splash port

Extra virgin olive oil

Sat and pepper


In a pot with a good splash of oil, fry off the prawns until just cooked. Remove and set aside. Add another good splash of oil and the butter and fry off the onion and tomato.

Simmer for 10 mins, then pour in the port. Return the prawns to the pan, pour in the cream and blitz with a blending stick. Serve in tall cocktail glasses or small bowls.

Prawn Cocktail Soup