Potato and saffron soup with prawns

Total time: 40m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 223 Kcal


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

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  • Soup

    Heat the butter in a large pan. Sauté the shallots, add the potatoes and continue to cook. Pour in the stock and add the saffron. Bring the liquid to the boil, reduce the heat, cover and simmer the potatoes over a medium heat for approx. 20 mins. until soft. Puree the soup, season. Plate up the soup, top with the sour single cream, garnish with the saffron threads.
  • Prawns

    Thread 2 jumbo prawns onto each skewer. Mix the oil with the parsley. Coat the prawns with the parsley oil. Heat the frying pan and fry the prawns for approx. 1 1/2 mins. on each side. Salt the prawns and serve with the potato soup.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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