Chilled celery soup with prawns

Posted by adm On October - 21 - 2011

How to cook Chilled celery soup with prawns


  • 1 tsp light olive oil
  • 4 celery sticks, cut, coarsely sliced
  • 1 scallion, pale section just, coarsely sliced
  • 2 medium potatoes, raw, coarsely sliced
  • 500ml (2 cups) chicken strain (see billet)
  • 500ml (2 cups) low-fat milk
  • Pinch of cayenne peppercorn
  • 2 tbs chopped fresh tarragon
  • 12 cooked prawns, raw, deveined, coarsely sliced

How to:

  • Heat the oil in a medium saucepan over medium hotness. Cook the celery and scallion, stirring, for 2 minutes or until the leek is subdued. Add the spud, strain, milk, cayenne pepper and half the tarragon. Fake, stirring occasionally, for 20 minutes or until the potato is subdued. Set aside for 5 minutes to cool slimly.

  • Transfer to the jug of a blender and blend until polish. Transfer to a large jug. Cover with plastic wrap and place in the fridge for 2 hours or until well chilled.

  • Divide among serving bowls. Top with the prawn and remaining tarragon.

  • To make this gluten release, use gluten-free strain.

    Cook’s tip: If you don’t have a liquidiser, you can use a stick blender to puree the mixture in tone 2.

    Know-how: Celery is a natural breath freshener – chewing it after meals helps clean your teeth and lip.

    Team celery with drub, olives, carrots, oranges, anchovies or bleu.

    Low in kilojoules, celery also provides small amounts of vitamins and minerals.

  • Cooking time:25 min.

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