Recipes > Soup > Prawn Soup

Prawn Soup


  • 2 quarts of fish stock or water
  • 2 pints of prawns
  • crumbs of a French roll
  • anchovy sauce or mushroom ketchup to taste
  • 1 blade of mace
  • 1 pint of vinegar
  • a little lemon-juice


Pick out the tails of the prawns, put the bodies in a stewpan with 1 blade of mace, 1/2 pint of vinegar, and the same quantity of water; stew them for 1/4 hour, and strain off the liquor. Put the fish stock or water into a stewpan; add the strained liquor, pound the prawns with the crumb of a roll moistened with a little of the soup, rub them through a tammy, and mix them by degrees with the soup; add ketchup or anchovy sauce to taste, with a little lemon-juice. When it is well cooked, put in a few picked prawns; let them get thoroughly hot, and serve. If not thick enough, put in a little butter and flour.

Time: hour.

Seasonable at any time.

Sufficient for 8 persons.

Note: This can be thickened with tomatoes, and vermicelli served in it, which makes it a very tasteful soup.


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The Book of Household Management (1861).

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