Prawn Potage
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This prawn potage is one of my favorite weeknight dinners because it comes together in just an hour and tastes like you've been simmering it all day. Prawns are packed with protein and selenium, which is wonderful for your immune system, and they cook so quickly that the whole soup is ready before you know it. The beauty of this recipe is how forgiving it is, using simple vegetables and chicken broth as your base, then letting the prawns shine through with fresh herbs and a touch of cream. It's economical too, stretching a modest amount of seafood into a hearty, satisfying meal that feeds a crowd.
Ella x
Ingredients
- 500prawns
- 473 mlonion
- 473 mlcarrot
- 473 mlcelery
- 710 mlgarlic
- 94635 mlpotato
- 1chicken broth
- 200 Lmilk
- 50 gbutter
- 1 tspsalt
- 1 tsppepper
- 1 tspthyme
- 473 mlparsley
Detail level
Instructions
- 1
Heat the butter in a large pot over medium heat. Add the onion, carrot, and celery, and cook until softened, about 5 minutes.
- 2
Add the garlic and cook for 1 minute, until fragrant.
- 3
Add the prawns and cook until pink, about 3-4 minutes.
- 4
Add the potato, chicken broth, milk, salt, pepper, and thyme. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
Tip: Be careful when ladling the soup.
- 5
Stir in the parsley and serve hot.
- 6
Serve immediately, garnished with additional parsley if desired.
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