Avocado soup prawns
- Ingredients:
- 1,5 l chicken stock cube
- 125 ml whipping cream
- 1 spoonful cornflour
- ½ lemon
- 200 gram tinned prawns
- 300 gram Salud Avocado dices
- Pepper and salt
- 1 spoonful dill
- Chive
- Lunch/Starter
- Boil 4 dl water and dissolve the stock cube in it.
- Stir the cream through and bring to the boil.
- Prepare the corn flour by adding a spoonful of water and add this to the stock; continue to stir until mixture is smooth and homogenous.
- Finely chop the chives into a cup.
- Drain and rinse the prawns.
- Extract the lemon juice.
- Place Salud's Avocado dices in the lemon juice and turn occasionally.
- Heat the soup.
- Drain the avocado and add the prawns.
- Add the dill.
- Season with pepper and salt.
- Heat without boiling and serve in warm bowls.
- Scatter the chives on top and serve with warm baguette.
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