| 1 | Drain the juice from the can of salmon into a saucepan. |
| 2 | Break the fish into flakes putting the bones and skin into the saucepan with the juice but setting the flakes to one side. |
| 3 | Peel the prawns. |
| 4 | Put the heads and shells into the saucepan and set the prawns to one side with the salmon flakes. |
| 5 | Add the vegetable stock, onion and bay leaf to the saucepan. |
| 6 | Bring to the boil. |
| 7 | Reduce heat, cover and simmer for 45 minutes. |
| 8 | Remove the consomm?from the heat and strain it into a jug through a sieve which has been lined with damp muslin. |
| 9 | Wash out the pan and return the consomme to the saucepan, once again passing it through a sieve, lined with clean, damp piece of muslin. |
| 10 | Whisk the egg whites until they form stiff peaks. |
| 11 | Place the consomme over moderate heat and bring to the boil. |
| 12 | Whisking gently, add the egg whites, a spoon at a time into the stock. |
| 13 | When the mixture boils, simmer gently for 10 minutes, without breaking the crust of egg white which will form over the top. |
| 14 | Allow to stand for 5 minutes before straining it for a final time through a sieve lined with dampened muslin. |
| 15 | Re- heat the soup before serving in bowls along with the flakes of salmon, shelled prawns, carrot flowers and sherry, if used. |
| 16 | Serves Approx. 290 kcals per serving |
