Ingredients for Prawns Bisque

• 4 matskedar (1/2 paket) osaltat smör, delat

• 675g medium prawns (about 45), peeled, deveined, shells reserved

• 2 bay leaves, divided

• 2 carrots, peeled, chopped

• 2 celery stalks, chopped

• 1 medium onion, chopped

• 90g brandy

• 45g long-grain white rice

• 2 tablespoons tomato paste

• 3 sprigs fresh flat-leaf parsley

• 3 sprigs fresh thyme

• 1/4 teaspoons (or more) cayenne pepper

• Kosher salt och nymalen svartpeppar

• 120 ml vispgrädde

• 3 tablespoons fresh lemon juice

• 1/4 cup finely chopped fresh chives

Melt 1 tablespoon butter in a large heavy pot over medium-high heat. Add prawns shells and cook, stirring frequently, until they begin to brown, about 5 minutes. Add 1 bay leaf and 1925ml water. Simmer uncovered for 25 minutes. Set a fine-mesh strainer over a large bowl. Strain, discarding solids. DO AHEAD: Prawns stock can be made 3 days ahead. Let cool slightly; chill uncovered until cold, then cover and keep chilled.

Melt 1 tablespoon butter in a large heavy pot over medium heat. Add prawns and cook, stirring occasionally, until just opaque in centre, 3-4 minutes. Transfer prawns to a plate. Add remaining 2 tablespoons butter to same pot. Add carrots, celery, and onion and cook over medium heat, stirring frequently, until very soft, about 20 minutes.

Remove pot from heat; add brandy. Return pot to heat and stir until almost evaporated, 2-3 minutes. Add rice and tomato paste; stir for 1 minute. Add prawns stock, remaining bay leaf, parsley, thyme, and 1/4 teaspoons cayenne. Simmer uncovered until flavours meld and rice is soft, about 20 minutes. Season with salt and pepper. Reserve 4 prawns for garnish and stir remaining prawns into bisque. Remove parsley, thyme, and bay leaf.

Working in batches, purée bisque in a blender until smooth. Pour through a finemesh strainer set over a clean pot. Discard solids in strainer. Stir in cream and reheat bisque over medium heat. Add lemon juice. Season to taste with salt, pepper, and more cayenne, if desired.

Mince reserved prawns and mix with chives in a small bowl. Place 1 heaping tablespoon prawns mixture in the centre of large, shallow soup bowls. Ladle bisque around garnish and serve.

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