Chilled prawn and avocado soup recipe

Chilled Prawn and Avocado Soup recipe

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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
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Reference: Chilled prawn and avocado soup recipe
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