Traditionally made with live shrimp, this soup now requires whole prawns because the flavour comes from the cooking water and from prawn heads that have been pounded in a mortar with butter, sieved and returned to the prawn stock.
- 1.5 litres water
- 1 kg prawns, whole
- 500 g onions, chopped
- 125 g butter
- 125 ml white wine
- 30 g flour
Put the prawns in a large pot with the water, simmer until cooked, strain liquid and leave prawns to cool.
Sauté onions in 45 g of butter over a low heat for 30 minutes.
Peel the prawns, pound the heads in a mortar with a little butter, then sieve the paste.
In a separate pan melt a large knob of butter, add the flour and fry until it takes on some colour. Deglaze with the wine, add to the prawn stock in a separate pot.
Add the onions to the pot.
Deglaze the onion pan with some of the stock and add to the soup.
Add the prawn paste and slowly bring to a low boil.
Distribute the prawns equally in bowls, pour the prawn soup, season.