Prawn Bisque

I seem to be eating soup once or twice a week at the moment, it's filling and healthy with all that veg. I make big pot at the weekend and freeze half and take half for lunch during the week. This Bisque is delicious, best served straight away when you cook it, as freezing seems to take some of the delicious flavour away.

Prawn Bisque (from http://www.weightwatchers.co.uk/)

(Serves 4)

(3 WW ProPoints per serving)

1 onion, finely chopped

1 carrots, finely chopped

1 stick celery, finely chopped

900ml stock

2 sprigs parsley

1 bay leaf

225g cooked prawns

8 tbsp very low fat fromage frais

1/8 tsp cracked black pepper

Put the onion, carrot and celery into a saucepan with the stock. Add a couple of parsley sprigs, reserving some for garnish. Add the bay leaf.

Bring up to the boil, then reduce the heat and simmer for 20 minutes, until the vegetables are tender. Add most of the frozen prawns, reserving a few to thaw out for the garnish. Cook the soup gently for 5 minutes. Remove the bay leaf and parsley sprigs.

Puree the soup in a blender with half the fromage frais until smooth. Check the seasoning, adding pepper to taste (it is unlikely that you will need salt). Return the soup to the saucepan and reheat gently.

Ladle the soup into warmed bowls and serve, garnished with the remaining fromage frais, prawns and parsley sprigs.

For a super-smooth texture, pass the soup through a fine sieve after blending it.