Prawn Bisque

This is the best ever gourmet prawn soup I ever made. It is so easy yet I can guarantee you will impress your guests. This recipe is enough for 6 generous starters.

1 kilo fresh medium prawns(you can mix tiger and Mediterranean)
6 langoustine
2 bay leaves
Sprig of thyme
Small bunch of marjoram
1 sprig rosemary
Celery stick
3 cloves garlic
1 tomato
1 onion
Fresh ground black pepper
1 cup white wine
2 liters water
1 potato
100ml fresh cream
1/2 tsp salt
1 tablespoon olive oil
Chopped parsley

Peel prawns and devein. Make a bouquet garni by tying together with a piece of string, bay leaves, marjoram,thyme and rosemary. In a large heavy based pan put prawn peelings bouquet garni, chopped onion, garlic(do not chop or peel) chopped celery, chopped tomato, black pepper, salt, wine and water. Bring to boil then reduce heat and simmer gently for 1 hour. Immerse a hand blender and blend everything. Pass through a sieve in batches, pressing down hard to extract as much liquid as possible. Pass the liquid again through fine sieve into a pan. Return to heat, add chopped potatoes and boil for 10minutes until potatoes are just tender. Using a sharp knife cut langustine tails in half by placing langustine flat on board and insert knife just behind the head and push steadily lengthways. Add langoustine and shelled prawns to bisque cover and boil for further three minutes. Add cream and turn off heat. Stir and season if necessary. Arrange one langoustine per portion in a deep plate and ladle soup on top. Garnish with chopped parsley and drizzle olive oil. Serve with buttered wholemeal rolls.