Ingredients
2 potatoes, peeled
1 onion, peeled
30ml/2 tbsp sunflower oil
2 tomatoes, halved
2 cloves garlic, peeled
600ml/1 pint fish stock
300ml/1/2 pint milk
225g/8oz shelled prawns
Salt and pepper to taste
Method
1. Using the thin slicing plate in the food processor, slice the potatoes and onion. Heat the oil in a heavy based saucepan, add the potatoes, onion and tomatoes cover and cook over a low heat for 10 minutes.
2. Add the garlic, stock, milk and prawns and bring to the boil. Cover and simmer gently for 20 minutes.
3. Cool slightly, then blend in the Liquidiser in batches if necessary, until the soup is smooth.
4. Season with salt and freshly ground black pepper, then return to the pan and reheat gently.
