Potato and saffron soup with prawns

Potato and saffron soup with prawns

Total: 40 Min. | Active: 20 Min.
Nutritional value / people: 223 kcal


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


½ tbsp butter
2 shallots, finely chopped
600 g mealy potatoes, cut into pieces
1 litre vegetable bouillon
10 saffron threads
salt and pepper to taste
2 tbsp sour single cream
saffron threads to garnish


8 shelled, raw prawns
4 wooden skewers
2 tbsp olive oil
1 tbsp flat-leaf parsley, finely chopped
¾ tsp sea salt
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How it's done

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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.


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