Seafood cream soup

Directions

1. Heat olive oil and butter in a large saucepan.
2. Finely chop garlic and onion, and fry on medium flame for about 10 minutes, stirring from time to time
3. Add prawns or shrimps (unshelled) and fry gently
4. Add tomato paste and brandy, and cook it for about 5 minutes.
5. Add water (or fish stock), salt, and bring to boil. Lower heat and simmer for 30 minutes.
6. Remove from heat, and beat cream with an electric mixer.Strain through a sieve.
7. Return to the rinsed-out pan and reheat. Add heavy cream, and some salt if necessary.
8. Laddle soup into the bowls, being careful not to fill them to the top.
9. Preheat oven to 400 º F.
10. Follow the step-by-step photos to decorate the pots. Cut out small circles in the top crust with a round aspic cutter (or a clean pen cup if you don’t have a cutter). Then cut two bigger circles for each pot, with a diameter slightly larger than the pot. Top circle with the honeycomb patter, and a plain bottom circle. Attach top pastry circle to bottom circle by gently pressing them.
11. Repeat for the remaining pots, place the pastry circles over each pot, and attach the borders by pressing them against the pot.
12. With the remaining pie crust, cut out some Christmas cookies: stars, Xmas trees,… Using a straw, cut out a very small circle in each cookie, to put a lace or cord through later.
13. Bake cream pots and decorative cookies for about 10-15 minutes at 400 ºF
14. When golden brown, take out of the oven, let the pots rest for 5 minutes, decorate with a cord or lace and the
    Christmas cookies, serve and enjoy!