This fragrant, smooth soup may be served hot or chilled and takes only a few minutes to prepare.
PREP TIME: 5 min (3 h chilling)
COOK TIME: 5 min
READY TIME: 3 h 10 min
CALORIES: 100 Kcal
⇓ You may also listen to the recipe by pressing the play button below.
- 1 x 300 g (10 oz) can condensed cream of celery soup
- 300 ml (½ pint) semi-skimmed milk
- ½ teaspoon paprika
- ½ teaspoon white pepper
- 2 tablespoons very low fat natural yogurt
- 50 g (2 oz) cooked peeled prawns, defrosted if frozen (optional)
- Snipped fresh chives, to garnish
1 Mix the celery soup and milk in a saucepan. Add the paprika a little at a time, to taste, and white pepper. Bring to simmering point, stirring constantly, for 5 minutes, then take the pan off the heat.
2 If serving the soup hot, stir in the yogurt and prawns, if using, and reheat gently for about 2 minutes. Do not boil. Serve in heated bowls, garnishing each portion with snipped chives.
3 If serving the soup chilled, pour the soup into a bowl and leave to cool. Stir in the yogurt and prawns, cover the bowl and chill for at least 3 hours. Serve the soup in chilled bowls, garnishing each portion with snipped chives.
- Calories: 100 Kcal
- Protein: 2 g
- Fat: 5 g
- Carbs: 11 g