• Sopa de Camarao

• (prawn soup)

• 1 cup prawns (boiled and chopped)
• 8 cups stock (water in which the prawns are boiled)
• 8 potatoes (peeled and quartered)
• 3 onions (sliced)
• 2 tbsp butter
• 2 eggs yolks
• 1 cup milk
• 1 cup croutons (slices of bread, cut into cubes and fried crisp)
• salt to taste

• Wash the potatoes, place them in a pan together with the onions and stock and cook till potatoes are tender. Pass through a sieve or liquidiser. Pour the puree into another pan, add the chopped prawn and bring it slowly to the boil adding a little butter at a time. Remove the soup from the fire. Mix the egg yolks with the milk and add a couple of spoons of the soup to the milk mixture. Mix well and add it to the soup. Reheat the soup. Be careful not to allow to boil. Serve immediately with croutons.