PRAWN AND ALMOND SOUP
PRAWN AND ALMOND SOUP
Ingredients
- 2 tbsp oil
- 2 tbsp chopped onion
- 5 tbsp white wine
- 50g/1¾oz diced potato
- 50g/1¾oz ground almonds
- 400ml/14½fl oz chicken stock
- 4 large prawns shell on
- butterflied
- 2 large handfuls baby spinach
Directions
- Heat the oil in a pan and fry the onions until soft.
- Add the wine and reduce for two minutes.
- Add the potato
- almonds and stock cook for five minutes.
- Finish by adding the prawns and cook for three minutes and stir through the spinach.
- Serve.
