Prawn And Crab Bisque - cooking recipe

Ingredients

150 g prawns, raw
170 g crabmeat, tinned, drained
30 g butter
1 onion, diced fine
1 celery rib, diced
1 carrot, diced small
1 cup dry white wine
3 cups water
1 tablespoon rice
400 g crushed tomatoes, tinned
salt and pepper
1/2 cup cream

Preparation

Shell prawns, removing the vein - and chop up into small pieces.
Melt butter in saucepan and add the onion, celery and carrots, cook for 10 minutes on low heat, stirring occasionally.
Add wine, water, rice and the undrained mashed tomatoes. Bring to the boil and simmer slowly for 45 minutes with the lid on.
Remove from heat and cool. blend in several lots in blender and return to saucepan.
Season with salt and pepper, bring back to the boil adding the flaked crabmeat and the chopped prawns and the cream.
Heat gently stirring for 5 minutes.
N.B this You can make this soup the day before UP TO when it has been blended. Keep in the fridge, then just before you need it you bring it to the boil and continue the recipe.