Cream Of Prawn Soup

Ingredients
  • Margarine: 3 Ounce
  • Onions: 6 Ounce, thinly sliced
  • Celery: 6 Ounce, thinly sliced
  • Plain flour: 5 Tablespoon
  • Milk: 1 1/2 Pint
  • 3/4 pint light stock
  • Salt: To Taste
  • black pepper: 1
  • Bay Leaf: 1
  • 6 oz frozen shelled prawns, thawed
  • Snipped fresh chives to garnish
Directions
  1. Melt the margarine in a heavy-based pan. Add the vegetables and cook gently, covered, for about 15 minutes or until they are soft. Stir in the flour and cook for 1 minute. Remove from the heat and stir in the milk and stock.
  2. Return to the heat and bring to the boil, stirring. Add seasoning and the bay leaf. Cover and simmer gently for 30 minutes, stirring occasionally. Cool slightly, then remove the bay leaf and liquidize the soup. Return to the rinsed-out pan and reheat.
  3. Melt the margarine in a heavy-based pan. Add the vegetables and cook gently, covered, for about 15 minutes or until they are soft. Stir in the flour and cook for 1 minute. Remove from the heat and stir in the milk and stock.
    Return to the heat and bring to the boil, stirring. Add seasoning and the bay leaf. Cover and simmer gently for 30 minutes, stirring occasionally. Cool slightly, then remove the bay leaf and liquidize the soup. Return to the rinsed-out pan and reheat.
    Reserve a few prawns for garnish and roughly chop the rest. Add the chopped prawns to the soup and heat through gently. Adjust the seasoning and garnish with chives and the reserved prawns.
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