Broccoli
and Prawn Chowder
No count/core
Servings | 4
Served hot or chilled, this main-course soup makes for a delicious meal. Or leave out the prawns for a tasty starter.
1 medium portion potato, peeled and diced
175 g broccoli, florets
1 portion shallots, finely chopped
1 portion stock cube, made up 600ml with hot water
1/4 teaspoon thyme
225 g peeled prawns, medium, cooked
115 g very low-fat plain fromage frais
120 ml skimmed milk
1/4 teaspoon salt
1/4 teaspoon pepper, black
Combine potato, broccoli, shallot, stock and thyme together in a sauce-pan. Bring to boil, partially cover and cook until vegetables are tender, about 15 minutes. Pour soup into blender and puree. Return to pot. Or, puree in pot using an immersion blender.
Add remaining ingredients, simmer until hot, about 3 minutes. (Do not allow to boil.)
No count/core
Servings | 4
Served hot or chilled, this main-course soup makes for a delicious meal. Or leave out the prawns for a tasty starter.
1 medium portion potato, peeled and diced
175 g broccoli, florets
1 portion shallots, finely chopped
1 portion stock cube, made up 600ml with hot water
1/4 teaspoon thyme
225 g peeled prawns, medium, cooked
115 g very low-fat plain fromage frais
120 ml skimmed milk
1/4 teaspoon salt
1/4 teaspoon pepper, black
Combine potato, broccoli, shallot, stock and thyme together in a sauce-pan. Bring to boil, partially cover and cook until vegetables are tender, about 15 minutes. Pour soup into blender and puree. Return to pot. Or, puree in pot using an immersion blender.
Add remaining ingredients, simmer until hot, about 3 minutes. (Do not allow to boil.)
No comments:
Post a Comment