2 tablespoons butter
1 onion, chopped
500 g (1 lb) potatoes, peeled and diced
1 1/4 cups boiling water
salt and pepper
6 hard-boiled eggs, sliced
1 x 310 g (10 oz) can Lima beans, drained
375 g (12 oz) small prawns, shelled and deveined
1 1/4 cups milk
chopped parsley for garnish
1 onion, chopped
500 g (1 lb) potatoes, peeled and diced
1 1/4 cups boiling water
salt and pepper
6 hard-boiled eggs, sliced
1 x 310 g (10 oz) can Lima beans, drained
375 g (12 oz) small prawns, shelled and deveined
1 1/4 cups milk
chopped parsley for garnish
method
1. Melt butter in a large saucepan over a low heat and saute onion until soft but not brown.
2. Add potatoes and water, season well with salt and pepper and bring to the boil.
3. Cover and simmer until potatoes are cooked.
4. Add eggs, beans, prawns and milk
5. Heat through slowly but do not allow soup to boil
6. Adjust seasoning, pour into a warmed soup tureen, bowl or deep casserole.
7. Garnish with chopped parsley and serve immediately with buttered pumpernickel or crispbread.
2. Add potatoes and water, season well with salt and pepper and bring to the boil.
3. Cover and simmer until potatoes are cooked.
4. Add eggs, beans, prawns and milk
5. Heat through slowly but do not allow soup to boil
6. Adjust seasoning, pour into a warmed soup tureen, bowl or deep casserole.
7. Garnish with chopped parsley and serve immediately with buttered pumpernickel or crispbread.
serving amount
serves: 4 - 6
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