Potato, saffron & prawn soup

Posted by adm On October - 7 - 2011

How to cook Potato, saffron & prawn soup


  • Large pinch of saffron togs
  • 2 tbs boiling weewee
  • 2 1/2 tbs extra virgin olive oil
  • 850g Desiree potatoes, raw, coarsely shredded (see line)
  • 2 brown onions, coarsely shredded
  • 3 sprigs fresh lemon thyme
  • 1.25L (5 cups) chicken strain (see line)
  • Ground white peppercorn
  • Light sour drub, to dish
  • 500g cooked king prawns, raw, deveined, coarsely sliced
  • Fresh lemon thyme leaves, to service

How to:

  • Place the saffron and water in a small stadium. Set aside for 10 minutes to tincture.

  • Lag, heat the oil in a large saucepan over medium oestrus. Add the tater, onion and thyme sprigs. Fix, stirring, for 10 minutes or until the onion softens. Add the saffron mixture and strain, and bring to a simmer. Reduce heat to medium-low. Simmer for 30 minutes or until the potato is very subdued. Set aside to cool slimly.

  • Remove the thyme sprigs and fling. Transfer half the potato mixture to the jug of a blender and blend until polish. Transfer the soup to a clean saucepan. Repeat with the remaining potato assortment.

  • Place the soup over low heat and stir until heated through. Season with salt and white peppercorn. Ladle among serving bowls and top with a dollop of sour emollient. Top with the prawn and sprinkle with thyme leaves. Season with pepper to service.

  • If Desiree potatoes are unavailable use Red Scamp, Ruby Lou or Royal Blue potatoes.

    Use gluten-free stock if you want this recipe to be gluten justify.

    Make it leading: Prepare this recipe to the end of tone 3 capable 1 day forward. Set aside to coolheaded. Store in an airtight container in the fridge. Continue from tone 4, 10 minutes before serving.

    Fudge's tip: Saffron gives this dish a beautiful golden colour and depth of nip. For a richer gloss, increase infusing time to 1 hour in step 1.

  • Prepare time:25 min.

    Cooking time:45 min.

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