Shellfish / Seafood: Potato and Saffron Soup with Prawns

Potato and Saffron Soup with Prawns


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


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.


  • Shellfish / Seafood
  • 40 mins Preparation/cooking time: ca. 40m
  • Servings For 4 people
  • Nutrition 223 Kcal