Prawn bisque (Bisque de crevettes)

1. In a pot, fry the prawns in butter until they turn pink and fragrant, then set some aside for serving.

2. Add the diced onion, the sliced carrot and the crushed garlic and soften.

3. Stir in the tomato purée, add the cognac, then pour in the white wine and enough water to make a soup; season with salt and pepper.

4. Cook for about 20 minutes, then blend smooth with a stick blender and pass through a fine sieve for a silky texture.

5. Return to the heat, stir in the cream and bring together (just to a boil).

6. Serve the creamy bisque hot, garnished with the reserved prawns and parsley.

Tip: The secret of a bisque is thoroughly frying the prawns and passing the soup through a sieve – that gives it its deep red, silky, intense character. The cognac and cream round out the flavour.