Chilled celery soup with prawns

Celery plays a subtle role in many dishes, but at this time of year it deserves to be the star. Cut into crudités, toss the pale leaves into salads or whip up this delicious summer soup.

Recipe «Chilled celery soup with prawns» presented in category Recipes / Soups, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author sheff would need: 1 tsp light olive oil, 4 celery sticks, trimmed, coarsely chopped, 1 leek, pale section only, coarsely chopped, 2 medium potatoes, peeled, coarsely chopped, 500ml chicken stock , 500ml low-fat milk, Pinch of cayenne pepper, 2 tbsp chopped fresh tarragon , 12 cooked prawns, peeled, deveined, coarsely chopped.

Ingredients:

• 1 tsp light olive oil 
• 4 celery sticks, trimmed, coarsely chopped 
• 1 leek, pale section only, coarsely chopped 
• 2 medium potatoes, peeled, coarsely chopped 
• 500ml chicken stock 
• 500ml low-fat milk 
• Pinch of cayenne pepper 
• 2 tbsp chopped fresh tarragon 
• 12 cooked prawns, peeled, deveined, coarsely chopped 

Instructions

1. Heat the oil in a medium saucepan over medium heat. Cook the celery and leek, stirring, for 2 minutes or until the leek is soft. Add the potato, stock, milk, cayenne pepper and half the tarragon. Cook, stirring occasionally, for 20 minutes or until the potato is soft. Set aside for 5 minutes to cool slightly.
2. Transfer to the jug of a blender and blend until smooth. Transfer to a large jug. Cover with plastic wrap and place in the fridge for 2 hours or until well chilled.
3. Divide among serving bowls. Top with the prawn and remaining tarragon.