Parsnip Soup With Saffron Shrimp - cooking recipe

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

Preparation

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