Ingredients
1/2 yellow onion
1 medium leek
1/2 bulb fennel
4 tbsp. unsalted butter
2 plum tomatoes
1/2 c. Oloroso Sherry
1 lb. medium head-on prawns or shrimp
1/4 c. uncooked basmati rice
4 c. heavy cream
2 c. half-and-half
6 sprig Parsley
6 sprig thyme
1 bay leaf
4 tsp. fresh lemon juice
1 pinch cayenne pepper
salt
Preparation
Step 1In a wide (4-quart) saucepan, cook onion, leek, and fennel in butter over medium heat until translucent, about 8 minutes. Add tomatoes and tomato paste; continue to cook until most of the water from tomatoes has evaporated, about 4 minutes. Add sherry and simmer until reduced by half, 5 to 6 minutes. Stir in prawns, rice, cream, and half-and-half; bring to a simmer. Add parsley, thyme, and bay leaf, then gently simmer, stirring occasionally, for 45 minutes.Step 2Discard herbs and prawns. Puree soup in a blender, then strain through a fine-mesh sieve. Stir in lemon juice and cayenne pepper; season to taste with salt.Step 3Quickly boil extra prawns (if using) until no longer translucent, 1 to 2 minutes. Ladle hot soup into bowls. Place 1 boiled prawn in each bowl with a few extra herb sprigs (if using).
