Parsnip Soup With Saffron Shrimp Recipe

Name: Parsnip Soup With Saffron Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp vegetable or olive oil; 1 None medium onion, finely chopped; 2 cloves garlic, crushed; 5 None medium parsnips, finely chopped; 6 cups chicken stock; 1/3 cup sour cream; 5 tbsp butter; None None pinch of saffron threads; 12 None raw shrimp, peeled, deveined, tails intact; 2 tbsp chopped fresh dill

Servings: persons

1
Heat oil in a medium saucepan over a medium heat. Add onion, garlic and parsnips and cook and stir for 3-5 mins, until softened slightly.
2
Add stock and bring to a boil. Reduce heat and simmer for 15 mins, 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 mins, or until heated. Season.
3
Meanwhile, melt butter in a large frying pan over moderate heat. Add saffron and cook and stir for 30 seconds. Add shrimp and cook and turn for 5 mins, or until shrimp change color and are cooked through.
4
Ladle soup into serving bowls. Top with shrimp. Drizzle saffron butter over top of soup. Serve sprinkled with dill.

1100

kcal

Calories

Fat

Carbs

185

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tbsp vegetable or olive oil, 1 None medium onion, finely chopped, 2 cloves garlic, crushed, 5 None medium parsnips, finely chopped, and more.

Yes, Parsnip Soup With Saffron Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Parsnip Soup With Saffron Shrimp

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions