This light and sweet soup perfectly complementing any diet. The soup goes well with fish or seafood.
Prep time 5 min Cook time 15-20 min
3 celery stalks, chopped
2 cups green peas (fresh or frozen)
1 cup milk
1 cup water
2 tbsp. basil . chopped
2 tbsp. cilantro, chopped
8 of prawns or shrimp, cooked
1-2 tbsp. olive oil
1 tsp. grounded pepper
Parsley or cilantro for garnishing.
Warm olive oil in a saucepan over medium heat. Add celery and sauté for 3-4 minutes. Add basil, cilantro, green peas, milk and water. Bring to the boil, lower the heat and cook for 7 minutes. Add pepper and salt to your taste.
Meanwhile, boil shrimp. It is important not to overcook prawns, although they need to be properly cooked at the same time. In a saucepan, bring water to a boil, add prawns or shrimp and salt. Reduce heat and simmer prawns or shrimp for 3 - 6 minutes, depending on the size. The prawns or shrimp will be cooked when they float to the top and the flesh has turned orange-pink in color. Remove prawns or shrimp from the heat immediately and run them under cold water for a few seconds to stop the cooking process.
Remove soup from the heat and puree using blender or food processor. Ladle soup into bowls. Whole prawns go on top. Garnish with cilantro or parsley.