Seafood and Lemon Soup Recipe

Ingredients : Serves 4

15 ml/1 tbsp oil
15 ml/1 tbsp butter or margarine

225 g/8 oz onions, diced
1 garlic clove, crushed
225 g/8 oz potatoes, peeled and diced

300 ml/0.5 pt/1.25 cups milk
350 g/12 oz firm white fish fillets, trimmed and cubed
15 ml/1 tbsp lemon juice
Salt and freshly ground black pepper

60 ml/4 tbsp double (heavy) cream

50 g/2 oz peeled prawns (shrimp)

15 ml/1 tbsp snipped chives

Method :

Heat the oil and butter or margarine in a large saucepan and fry (saute) the onions, garlic and potatoes until the onions are soft but not brown. Add the milk, bring to the boil, then simmer for about 5 minutes until soft. Add half the fish and the lemon juice and season with salt and pepper. Simmer for 5 minutes until the fish is cooked. Puree in a food processor or blender, then return to the pan. Stir in the remaining fish and the cream and simmer for 5 minutes until the fish is almost cooked. Stir in the shrimps and heat through. Serve sprinkled with the chives.