Cream of broad bean and prawns

A light velouté of fish and vegetables make the ideal dinner when you’ve run out of ideas. Sweat the fresh spring onion in extra virgin olive oil, add the diced potatoes and fresh broad beans. Season with salt and pepper then add the vegetable stock and cook over a low heat until the vegetables are well cooked. Blend in a mixer and add a knob of butter. Garnish with steamed prawns and Mioorto Lamb’s Lettuce and serve.