Put a steaming pot of soup on the table and ladle into bowls to warm the waiting crowd.
Ingredients
- Large pinch of saffron threads
- 2 tablespoons boiling water
- 2 1/2 tablespoons extra virgin olive oil
- 850g Desiree potatoes, peeled, coarsely chopped (see note)
- 2 brown onions, coarsely chopped
- 3 sprigs fresh lemon thyme
- 1.25L (5 cups) Massel chicken style liquid stock
- Ground white pepper
- Light sour cream, to serve
- 500g cooked king prawns, peeled, deveined, coarsely chopped
- Fresh lemon thyme leaves, to serve
Method
- Step 1Place the saffron and water in a small bowl. Set aside for 10 minutes to infuse.
- Step 2Meanwhile, heat the oil in a large saucepan over medium heat. Add the potato, onion and thyme sprigs. Cook, stirring, for 10 minutes or until the onion softens. Add the saffron mixture and stock, and bring to a simmer. Reduce heat to medium-low. Simmer for 30 minutes or until the potato is very soft. Set aside to cool slightly.
- Step 3Remove the thyme sprigs and discard. Transfer half the potato mixture to the jug of a blender and blend until smooth. Transfer the soup to a clean saucepan. Repeat with the remaining potato mixture.
- Step 4Place the soup over low heat and stir until heated through. Season with salt and white pepper. Ladle among serving bowls and top with a dollop of sour cream. Top with the prawn and sprinkle with thyme leaves. Season with pepper to serve.
Nutrition
1120 kj
Energy
12g
Fat Total
3.5g
Saturated Fat
3g
Fibre
16g
Protein
22g
Carbs (total)
Notes
If Desiree potatoes are unavailable use Red Rascal, Ruby Lou or Royal Blue potatoes.
Use gluten-free stock if you want this recipe to be gluten free.
Make it ahead: Prepare this recipe to the end of step 3 up to 1 day ahead. Set aside to cool. Store in an airtight container in the fridge. Continue from step 4, 10 minutes before serving.
Cook’s tip: Saffron gives this dish a beautiful golden colour and depth of flavour. For a richer colour, increase infusing time to 1 hour in step 1.
- Author: Leanne Kitchen
- Image credit: Rob Palmer
- Publication: Australian Good Taste