Large Prawn and Crabstick Bisque

Soups are really nice when it is cold. Also, when you like something light for the evening, they are perfect. Bisques are popular food items that come in so many variations. The possibilities are endless...

Ingredients:

¼ kg Large prawn meat

5 pcs. Crabstick

4 cloves Garlic, minced

1 pc. Onion, medium, thinly sliced

¼ tsp. Black pepper powder

1 tsp. Marjoram (dried, minced)

2 tsp. Basil (dried, minced)

1 tbsp. Cornstarch

1 tbsp. Butter

4 cups Water

2 tbsp. Extra virgin olive oil (for sautéing)

1 tsp. Sugar

½ cup Cheese (quick melting)

½ cup Mixed green peas, corn kernels, and carrots

¾ tsp. Iodized salt

Cooking Instruction:

In a small bowl, place the cornstarch and fold in the soft butter and set aside.

In a large saucepan, heat the olive oil. Fry the crabstick until all sides are browned and set aside. Next on the oil used to fry the crabstick, sauté the garlic and onion until the garlic turns golden brown and the onion starts to caramelize. Add more of the oil as necessary. Toss in the prawns and the black pepper powder and stir. Cook for about two minutes and add the vegetables and salt. Cook for an additional time of two minutes. Add the water, salt, marjoram, basil and sugar. Lower the flame to medium heat and add the cheese. Stir until the cheese melts and some of it starts to brown. Add the water and increase heat to start boiling. When it starts to boil lower heat to a gentle simmer. Cover and cook for about 10 minutes. Add the starch with butter mixture and stir. Cook until starch is done. Mix in the fried crabstick and serve hot with bread...