Prawn and Chicken Bisque (More way to deal with your leftover roast)

It’s basically a soup thickened by potatoes and cauliflower with prawn meat blended into it to fit the definition of bisque (or sort of, as the original "Bisque" should be thickened with rice) – I like this soup warm with crusty French bread.

To serve 4 as a starter, you will need:

150 grams prawns, chopped
150 grams roast chicken/turkey meat (no skin), chopped or shredded
2 potatoes, peeled and chopped
¼ head of cauliflower, chopped
1 litre of fish or chicken stock
50 grams bacon, chopped
½ onion, chopped
½ cup cream
A few drops of Chilli sauce
Salt & pepper to taste
Parsley or coriander, chopped to garnish

In a casserole, add a little bit of oil and fry prawns on medium high heat until cooked through and set aside in a bowl. In the same casserole, add bacon and onion and fry until the onion is soft then add potato and cauliflower. Fry briefly then add stock. Bring to the boil, add a little bit of chicken and prawns (1/4 portion of each), cover and reduce the heat – simmer for about 30 – 40 minutes.

When potato and cauliflower are well cooked and soft – remove the casserole from heat and let it cool down for a bit. Blend in blender and pour back into the casserole – bring the content back to simmer. Add the rest of the chicken, salt, pepper and chilli sauce. Add prawn meat (reserve a little bit for garnish) and cream at the end and stir to heat through, remove from heat. Divide the soup into bowls, sprinkle with prawn meat and chopped parsley. Serve warm.