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Potato and saffron soup with prawns
40 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 223
This is needed
This is needed for 4 people
  • 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
  • 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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And that's how it's done
And that's how it's done
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.
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.