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Seafood Soup
Ingredients
- 125 gm prawns, raw
- 125 gm scallops
- 250 gm fish fillets
- 4 x spring onions
- 30 gm butter
- 2 c. cream of oyster soup
- 2 c. lowfat milk
- 1 Tbsp. sherry
- 1/2 c. cream
- parsley, minced
Directions
- Peel prawns and skin fish.
- Slice spring onions.
- Heat the butter in a large saucepan. Add in the minced fish, prawns and scallops and cook for 5 min till prawns turn pink.
- Add in tinned soup, lowfat milk and cream and heat slowly, stirring regularly. Don't boil rapidly at any stage. Simmer on very low heat for 5 min.
- Just before serving add in sherry.
- Pour into soup bowls add in a small spoon of cream and a sprinkle of parsley.
- Serve with small squares of golden puff pastry.
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