Chilled prawn and avocado soup recipe

Chilled Prawn and Avocado Soup recipe

This article was published by: Matthew

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♼ Recipe origin is unknown. Chilled prawn and avocado soup recipe, recipe Rating: 4.7
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Ingredients

2 large	avocados
30 ml	lemon juice
600 ml	chicken stock
300 ml	milk
	salt
	black pepper, freshly ground
	Worcestershire sauce
75 ml	mayonnaise
75 ml	cream
30 ml	tomato ketchup
100 g	prawns, cooked, peeled and chopped
1 bunch(es)	spring onions, chopped

Instructions

A chilled starter is really nice when you are having Christmas lunch next to the pool at 30°C. This is easy to prepare in advance as it has to chill.

Skin and mash the avocado with the lemon juice. Whisk in the chicken stock and milk and season to taste. If you use instant stock make sure you do not add too much salt. Add Worcestershire sauce to taste.

Depending on the size of the avocados the mixture might be a bit thick, use milk to thin down if required. Chill well.

Mix the rest of the ingredients together including some more Worcestershire sauce. Place the chilled soup into individual bowls and swirl a spoonful of sauce into each.

As cold soups can taste a bit insipid, season well and taste before serving.

Preparation time:
ca. 30 min
Resting time:
ca. 2 hrs
Grade of difficulty:
medium
Calories per portion:
n/a