Celery and lemon vichyssoise with prawns from Book of Soups: New, Old & Odd Recipes by New Covent Garden Food Company

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Notes about this recipe

  • Pamsy on March 18, 2019

    Lovely smooth textured soup. I served it hot, but I can imagine it would be lovely chilled, perhaps for a summer dinner party. Next time I would use smaller prawns and more of them as opposed to halving large tiger prawns. My prawns were raw and I popped them in the soup at the end to cook for 3/4 mins.

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