Instructions

• Shell the prawns, then fry the shells in the oil in a large pan for about 5 mins
• Add the onion, fennel and carrots and cook for about 10 mins until the veg start to soften
• Pour in the wine and brandy, bubble hard for about 1 min to drive off the alcohol, then add the tomatoes, stock and paprika
• Cover and simmer for 30 mins
• Meanwhile, chop the prawns
• Blitz the soup as finely as you can with a stick blender or food processor, then press through a sieve into a bowl
• Spend a bit of time really working the mixture through the sieve as this will give the soup its velvety texture
• Tip back into a clean pan, add the prawns and cook for 10 mins, then blitz again until smooth
• You can make and chill this a day ahead or freeze it for 1 month
• Thaw ovenight in the fridge
• To serve, gently reheat in a pan with the cream
• If garnishing, cook the 8 prawns in a little butter
• Spoon into small bowls and top with the prawns and snipped fennel fronds