Serves 4 - 6

25 g (1 oz) English butter

45 ml (3 level tbsp) flour

750 ml (1 1/2 pints) fish or chicken stock

juice of 1/2 lemon

150 ml (1/4 pint) dry white wine

225 g (8 oz) peeled prawns

150 ml (5 fl oz) fresh double cream

salt and freshly ground pepper

fresh prawns and chopped fresh parsley to garnish

1.  Melt the butter in a saucepan, add flour and cook for 2 - 3 minutes. Remove from the heat and gradually stir in the stock. Bring to the boil and continue to stir until the soup thickens. Add the lemon juice, dry white wine and prawns and simmer for 2 minutes. Remove from the heat.

2. Add the fresh cream and seasoning and reheat, but do not boil.

3.  Serve garnished with whole, fresh prawns and chopped fresh parsley.