浓虾汤Prawn Bisque

起锅热油，把虾壳炒红及香，然后取出虾壳，加入红萝卜、小葱头、蒜头及番茄膏，炒10分钟后加入白兰地酒。Heat oil and saute prawn shells until they turn red and fragrant. Dish out prawn shells and add carrot，celery，shallots，garlic and tomato paste. Stir and saute for 10 minutes. Stir in brandy to mix.

倒入鸡高汤、虾壳回锅，再加入月桂叶、盐及胡椒粉，煮滚后转小火焖煮15-20分钟。Add chicken stock and put back prawn shells，add bay leaves，salt and pepper to taste. Allow to boil over a low heat for 15-20 minutes.

把汤料放入搅拌器搅拌至细，然后过滤。Remove stock into a food processor and blend into a puree. Strain the bisque.

白酱做法：另外以不粘锅把牛油溶解，加入面粉快炒至稠，然后加入一杓虾汤不停搅拌略为稀释后，将白酱移入虾汤中煮匀。To prepare roux：Melt butter in a nonstick pan. Once butter melts add in plain flour and stir quickly until it turns sticky. Add a ladle of soup and stir continuously until a roux is formed. Transfer roux into the bisque and keep stirring.

加入柠檬汁，再分别装碗，淋上少许奶油并撒上芫荽叶及黑胡椒粉即可。Add lemon juice. Dish out and serve with a garnish of whipping cream and a dash of coarse ground black pepper and a sprig of coriander leaves.