Creamy Seafood Prawn Soup with Fennel & Herbs | Cook With Curtis Stone | Coles

The whole family will fall in love with this easy but delicious warming seafood soup, loaded with Aussie prawns, fennel and herbs. Full recipe https://www.coles.com.au/recipes-insp.... Subscribe to the Coles channel for brand new recipe videos every week, as well as kitchen hacks and handy cooking tips ‪@coles‬. For more Curtis Stone recipes check out the full playlist:    • Cook with Curtis Stone  .

Creamy prawns with fennel & herbs
Serves 4 as a starter Prep 20 mins Cooking 25 mins

60g unsalted butter
1 brown onion, thinly sliced
2 celery sticks, cut into large pieces
1 fennel bulb, trimmed, thinly sliced, fronds reserved
5 garlic cloves, finely chopped
2 tsp coarsely chopped rosemary
2 tsp coarsely chopped thyme
1 tsp freshly ground black pepper
1/2 tsp dried chilli flakes (optional)
1/4 tsp fennel seeds, coarsely crushed
1 dried bay leaf
1 cup (250ml) dry white wine
2 cups (500ml) salt-reduced chicken stock
1 cup (250ml) thickened cream
1kg Coles Australian Raw Prawns, peeled leaving tails intact, deveined
Coles Bakery Stone Baked by Laurent White Sourdough Vienna*, to serve

1. In a large heavy-based saucepan, melt the butter over medium heat. Add the onion and cook, stirring, for 3 mins or until just soft. Add the celery and cook for 3 mins or until just tender.
2. Add the fennel, garlic, rosemary, thyme, pepper, chilli flakes, if using, fennel seeds and the bay leaf and cook, stirring, for 5 mins or until vegetables soften. Add the wine and simmer for 2 mins or until the liquid reduces by one-quarter. Stir in the stock and cream. Bring to a simmer and cook for 5 mins. Add the prawns. Cover and simmer for 3 mins or until the prawns curl and change colour.
3. Divide the prawn mixture among serving bowls. Season with pepper. Sprinkle with the reserved fennel fronds and serve with the bread.

*Selected stores only.

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