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Chilled celery soup with prawns
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Elevate celery to the spotlight with a refreshing summer soup or use in crudités and salads for a fresh twist.
Ingredients:
  • 4.60 gm light olive oil
  • 4 celery sticks, trimmed, coarsely chopped
  • 1 leek, pale section only, coarsely chopped
  • 2 medium potatoes, peeled, coarsely chopped
  • 500ml (2 cups) chicken style liquid stock
  • 500ml (2 cups) low-fat milk
  • Pinch of cayenne pepper
  • 40.00 ml chopped fresh tarragon
  • 12 cooked prawns, peeled, deveined, coarsely chopped
Instructions:
  • In a medium saucepan over medium heat, warm the oil. Sauté the celery and leek until the leek is soft, about 2 minutes. Stir in the potato, stock, milk, cayenne pepper, and half of the tarragon. Simmer for 20 minutes, stirring occasionally, until the potato is soft. Let it cool slightly for 5 minutes before serving.
  • Pour the mixture into a blender and blend until smooth. Transfer the blended mixture to a large jug. Cover with plastic wrap and refrigerate for 2 hours until well chilled.
  • Distribute the mixture evenly into serving bowls, then garnish with the prawns and the rest of the tarragon.

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