• 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
  1. Boil 4 dl water and dissolve the stock cube in it.
  2. Stir the cream through and bring to the boil.
  3. 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.
  4. Finely chop the chives into a cup.
  5. Drain and rinse the prawns.
  6. Extract the lemon juice.
  7. Place Salud's Avocado dices in the lemon juice and turn occasionally.
  8. Heat the soup.
  9. Drain the avocado and add the prawns.
  10. Add the dill.
  11. Season with pepper and salt.
  12. Heat without boiling and serve in warm bowls.
  13. Scatter the chives on top and serve with warm baguette.