Avocado Soup with Prawns and Yoghurt

Name: Avocado Soup with Prawns and Yoghurt
Yield: Serves 6–8
Ingredients: 4 oz/112 g cooked shelled prawns, chopped, or a handful of chopped chives; 4 oz/112 g cooked shelled prawns, chopped, or a handful of chopped chives; Salt and freshly ground black pepper; 5 fl oz/140 ml natural yoghurt; Juice of half a lemon; Salt and freshly ground black pepper; 1½ pints/850 ml chicken stock; 2 avocados; ½ green pepper, de-seeded and chopped; 1 onion, skinned and chopped; 2 oz/56 g butter

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This is a pretty looking and delicious tasting summer soup. The chopped prawn garnish is optional – substitute chopped chives if you prefer. I suggest using yoghurt or sour cream to swirl on top of the soup; the more figure conscious can do as I do and use yoghurt.

Ingredients

2 oz/56 g butter
1 onion, skinned and chopped

Starter
Summer
Gluten-free
Soup

Method

Melt the butter in a saucepan. Add the chopped onion and pepper and cook over a gentle heat for about 10 minutes, until the onion is transparent and both the onion and pepper are soft. Pour on the chicken stock, bring to the boil, then draw the saucepan off the heat, and leave to cool.

Skin the avocados, remove the stones, and chop half the flesh into a blender. Pour on half the onion,