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Spring Prawn Soup

ingredients

serves 4
275 g (10 oz) cooked prawns, peeled with shells reserved
2 spring onions, chopped
small bunch of parsley stalks
1 bay leaf
strip of thinly pared lemon rind
1 1/4 cup (1/2 pint) 300 ml dry white wine
salt and pepper, to taste
20 g (3/4 oz) polyunsaturated margarine
4 level tsp (20 ml) plain flour (All purpose)
2/3 cup (150 ml) 1/4 pt low-fat natural yogurt
grated lemon rind and fresh dill sprigs, to garnish

method

1. Place the prawn shells in a saucepan with the spring onions, parsley stalks, bay leaf, the lemon rind and 600 ml (1 pint) water.

2. Bring to the boil, lower the heat and simmer gently, covered, for 25 minutes.

3. Pour the prawn stock through a fine sieve and discard the shells and flavourings. Mix with the white wine and season. Reserve.

4. Melt the margarine. Stir in the flour and cook for 1 minute.

5. Gradually stir in the stock and bring to the boil.

6. Lower the heat, add two-thirds of the prawns and simmer gently for about 5 minutes.

7. Puree in a blender or food processor until smooth.

8. Set aside to cool, then stir in the yogurt. Chill for 3 - 4 hours.

9. Stir the remaining prawns into the soup.

10. Serve garnished with lemon rind and sprigs of dill.

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