Potato and Saffron Soup with Prawns

Total time: 40m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 223 Kcal


  • 0.5 tbsp. butter
  • 600 g mealy potatoes, cut into pieces
  • 2 shallot, finely chopped
  • 1 litre vegetable bouillon
  • saffron threads to garnish
  • 2 tbsp. sour single cream
  • salt and pepper to taste
  • 8 organic peeled raw prawns
  • 4 wooden skewer
  • 2 tbsp. olive oil
  • 1 tbsp. flat-leaf parsley, finely chopped
  • 0.75 tsp. sea salt


  • Heat the butter in a large pan. Sauté the shallots, add and sauté the potatoes. Pour in the stock and add the saffron. Bring the liquid to the boil, reduce the heat, cover and simmer the potatoes for approx. 20 mins. over a medium heat until soft. Purée the soup, season. Plate up the soup, add some sour half cream, garnish with the saffron threads.
  • Place 2 jumbo prawns on each skewer. Mix the oil with the parsley. Coat the prawns with the oil. Heat the frying pan and fry the prawns for approx. 11/2 min. each side. Salt the prawns and serve with the potato soup.

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