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Potato, saffron & prawn soup
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Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
70 minutes
Serve up piping hot soup to delight your guests.
Ingredients:
  • Large pinch of saffron threads
  • 40.00 gm boiling water
  • 45.50 gm extra virgin olive oil
  • 850g Desiree potatoes, peeled, coarsely chopped (see note)
  • 2 brown onions, coarsely chopped
  • 3 sprigs fresh lemon thyme
  • 1.25L (5 cups) chicken style liquid stock
  • Ground white pepper
  • Light sour cream, to serve
  • 500g cooked king prawns, peeled, deveined, coarsely chopped
  • Fresh lemon thyme leaves, to serve
Instructions:
  • Infuse the saffron in water in a small bowl for 10 minutes.
  • Heat oil in a large saucepan over medium heat. Sauté potato, onion, and thyme sprigs for 10 minutes until onion softens. Stir in saffron mixture and stock, bring to a simmer, then reduce heat to medium-low and cook for 30 minutes until potato is very soft. Let it cool slightly before serving.
  • Remove and discard the thyme sprigs. Blend half of the potato mixture in a blender until smooth, then transfer to a clean saucepan. Repeat with the remaining potato mixture.
  • Warm the soup over gentle heat, stirring until it's heated through. Add a pinch of salt and a dash of white pepper. Spoon the soup into bowls, place a dollop of sour cream on top, then add the prawn and a sprinkle of thyme leaves. Finish with a final touch of black pepper before serving.

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