2 tbsp (25 g) 1 oz butter
3 tbsp (45 ml) plain flour (All purpose)
750 ml (1 1/2 pints) fish or chicken stock
juice of 1/2 lemon
2/3 cup (150 ml) 1/4 pt dry white wine
8 oz (225 g) peeled prawns
2/3 cup (150 ml) 1/4 pt fresh double cream (heavy cream)
salt and freshly ground pepper
fresh prawns and chopped fresh parsley to garnish
3 tbsp (45 ml) plain flour (All purpose)
750 ml (1 1/2 pints) fish or chicken stock
juice of 1/2 lemon
2/3 cup (150 ml) 1/4 pt dry white wine
8 oz (225 g) peeled prawns
2/3 cup (150 ml) 1/4 pt fresh double cream (heavy cream)
salt and freshly ground pepper
fresh prawns and chopped fresh parsley to garnish
method
1. Melt the butter in a saucepan, add flour and cook for 2-3 minutes. Remove from the heat and gradually stir in the stock. Bring to the boil and continue to stir until the soup thickens. Add the lemon juice, dry white wine and prawns and simmer for 2 minutes. Remove from the heat.
2. Add the fresh cream and seasoning and reheat, but do not boil.
3. Serve garnished with whole, fresh prawns and chopped fresh parsley
2. Add the fresh cream and seasoning and reheat, but do not boil.
3. Serve garnished with whole, fresh prawns and chopped fresh parsley
serving amount
serves 4 - 6
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