We had fresh prawns for dinner on Friday. With salad, boiled eggs, mayonnaise and garlic bread. Yum! And when you peel prawns yourself you are left with the stinking shells. Either you need to take them out to the wheely bin straight away or put them in a ziplock bag in the fridge and make stock on them the next day. I did the latter.

And when the stock is ready (it only takes 20 mins) it is not a far cry from a delicious prawn soup.

Prawn soup, serves 2

Shells after 350 g of prawns with shell

2 carrots

5 cm leek

1 piece of celeriac

1 tsp fennel seeds

1/2 tbsp tomato purée

100 ml white wine

water

some more tomato purée

200 ml cream

dill

salt, white pepper

12 peeled prawns

Heat up a large pan, add oliveoil, fennel seeds and the vegetables. After a few minutes, add the prawn shells and stir around until they are almost white. Add the tomato purée. Add the wine and cover with water. Put on the lid and bring to tapidly to the boil.  Boil on medium heat for 20 minutes. Remove from heat. Put the stock through a sieve into a clean pan. Reduce until half is left. Taste and reduce some more if it is weak. Add tomato purée, salt, white pepper, dried or fredhly chopped fill and boil for another few minutes. Lower the temperature and add cream, let it thicken for a while. Put the prawns in the soup bowls and pour the hot soup over them. Serve immediately. I found the taste of this soup quite summery, and it works in nice weather too as long as you serve a glass of chilled dry white wine alongside it.