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    Icelandic Prawn Soup

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    Icelandic Prawn Soup

    Serves: 2


    • 15g butter
    • 2 finely sliced shallots
    • 1 clove garlic
    • 1 sliced stick of celery
    • 100g Icelandic prawns
    • 300ml tub of fish stock
    • 100ml white wine
    • 142ml double cream
    • Salt and white pepper
    • Dill sprigs, to garnish


    1. Heat 15g butter in a large pan over a medium heat, add 2 finely sliced shallots, 1 roughly chopped clove of garlic, 1 finely sliced stick of celery and 100g Icelandic prawns and fry gently until soft. Add a 300ml tub of fish stock and 100ml white wine. Simmer for 15 minutes.
    2. Stir in a 142ml carton double cream, season with white pepper and salt and simmer for 10 minutes more. Process in a blender until smooth, then pour into 2 soup bowls. Garnish with fresh dill sprigs.

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