In a pan heat 2tbs of butter and a tbs of oil. In a pan add bits of prawns and fry until they become pink. Keep some of prawns aside.
2
The main part of prawns are grounded finely with 2cups of consome.
3
Heat 2tbs of butter and oil add carrot, onion, celery, chives and pepper, add thyme, bay leaf and parsley and everything is cooked until wilted, about 3min.
4
Then add tomatoes, tomato paste, flour dissolved in water, salt and pepper. Cook 3 more min. Eliminate the laurel and parsley.
5
Add wine and brandy to the pot, and cook until reduced to half, 1 or 2 min.
6
Add the remaining broth 3cups, hot sauce, salt, pepper and cook for about 3min. Blend everything and sieve. Stir the cream, bring to a boil and cook over low heat for 2 more min.