A golden take on Prawn Bisque, built on sumac and onion and finished the way we like it. Ready in about 47 min and easily enough for 8 people.
Free to cook
Prep everything first: chop the aromatics, measure the sumac and onion elements, and pat the prawn dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the prawn. Steam over simmering water until just tender and vibrant, then dress while warm.
Stir in the chickpeas and the rest of the sumac and onion flavours, letting them cook out for a minute until fragrant.
Add the asparagus along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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