Name: Parsnip soup with saffron prawns
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 1 tablespoon vegetable or olive oil; 1 medium brown onion, finely chopped; 2 clove garlic, crushed; 5 medium parsnips, finely chopped; 1.5 litre (6 cups) chicken stock; 1/3 cup sour cream; 80 gram butter; pinch of saffron threads; 12 medium green prawns, peeled, deveined, tails intact; 2 tablespoon chopped dill

Parsnip soup with saffron prawns

Warm up in winter with this creamy parsnip soup topped with fragrant fried prawns.

Serves 4

Prep

20M

Cook

35M

Total

55M

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Ingredients

1 tablespoon vegetable or olive oil

1 medium brown onion, finely chopped

2 clove garlic, crushed

5 medium parsnips, finely chopped

1.5 litre (6 cups) chicken stock

1/3 cup sour cream

80 gram butter

pinch of saffron threads

12 medium green prawns, peeled, deveined, tails intact

2 tablespoon chopped dill

Method

1.Heat oil in a medium saucepan over moderate heat. Add onion, garlic and parsnip cook and stir for 3-5 minutes or until softened slightly.

2.Add stock. Bring to the boil. Reduce heat; simmer for 15 minutes or until parsnip is cooked. Remove from heat. Cool slightly. Using a stick blender, blend until smooth. Place saucepan over low heat. Stir in cream until combined. Cook for 2 minutes or until heated. Season.

3.Meanwhile, melt butter in a large frying pan over moderate heat. Add saffron; cook and stir for 30 seconds. Add prawns: cook and turn for 5 minutes or until prawns curl and change colour.

4.Ladle soup into serving bowls. Top with prawns. Drizzle saffron butter over top of soup. Serve sprinkled with dill.

Use a pinch of saffron powder instead of threads. No electric stick blender? Use a blender or food processor.
Note

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