2 large ripe avocados
2 tbsp (30 ml) lemon juice
1 pint (600 ml) chicken stock, cold
1 1/4 cup (300 ml) 1/2 pint milk
salt and freshly ground pepper
Worcestershire sauce
75 ml (2 1/2 fl oz) mayonnaise
75 ml (2 1/2 fl oz) fresh single cream
15 - 30 ml (1-2 tbsp) tomato ketchup
2 oz (50 g) peeled prawns, chopped
1 level tsp (5 ml) chopped onion
2 tbsp (30 ml) lemon juice
1 pint (600 ml) chicken stock, cold
1 1/4 cup (300 ml) 1/2 pint milk
salt and freshly ground pepper
Worcestershire sauce
75 ml (2 1/2 fl oz) mayonnaise
75 ml (2 1/2 fl oz) fresh single cream
15 - 30 ml (1-2 tbsp) tomato ketchup
2 oz (50 g) peeled prawns, chopped
1 level tsp (5 ml) chopped onion
method
1. Mash the flesh of the avocados with the lemon juice.
2. Whisk in the stock and milk and season with salt, pepper and Worcestershire sauce. If the soup is too thick, dilute with a little extra milk. Chill well.
3. Mix together the mayonnaise and fresh cream. Stir in the tomato ketchup, chopped prawns, onion and Worcestershire sauce; season.
4. Serve soup in bowls and swirl a spoonful of prawn sauce into each.
2. Whisk in the stock and milk and season with salt, pepper and Worcestershire sauce. If the soup is too thick, dilute with a little extra milk. Chill well.
3. Mix together the mayonnaise and fresh cream. Stir in the tomato ketchup, chopped prawns, onion and Worcestershire sauce; season.
4. Serve soup in bowls and swirl a spoonful of prawn sauce into each.
serving amount
serves 8
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