When the weather gets cold, here comes soup to the rescue. This smooth and creamy Prawn in Potato and Green Pea Soup will keep you warm and cozy for sure, but with the prawn with it, it’s like you’ve just dined in at the fancy restaurant. A simple and easy to make soup worth bragging for.
You know you need more soup as soon as the weather starts getting chilly, which is basically when Fall season starts. Here in Vancouver, we get more rain than snow. We are not as cold and snowy as the other provinces but we do have our fair share of cold days too, although more on the rain as well. Soup is probably one of the staple in my house during this time of the year up until early spring. I often have soup in my refrigerator to keep me warm, all day long. I have soup for breakfast, lunch and dinner. I had posted quite a lot of soup in my blog and that a testament how much I love them. They are quite filling warm comfort food. Sometimes I like my soup thick and creamy, and sometimes I prefer the broth style soup, the likes of Minestrone Soup, Chicken Mami, Vermicelli Soup and Chicken Macaroni Soup.
I am a self confessed seafood lover, particularly with Prawn and Salmon. If I can fill my freezer with just few things, these 2 will definitely in my freezer. Prawn tends to be quite pricey but for me it’s one of my simple pleasures of life that I don’t mind treating myself with. I like grilling them, baking, searing, stir frying and however I can cook them. Recently I had been using it as garnish for my creamy based soup and it seriously got me hooked!
This soup was made with simple and easy to find ingredients. The prawn is the one ingredient that is a bit expensive, but you can definitely use shrimp if that is what you have. The next 2 main ingredients are potato and green pea. I used red potato and frozen green pea. The rest and seasonings and spices, and of course the broth. I used vegetable broth but you can use any thing. If you are using store-bought, double check or taste if so you can adjust the salt as needed. There are some store brought that are high in sodium. You can also make your own broth, which is far better if you have time.
This soup is smooth and creamy, but you you want to leave it chunky and runny, then you can skip the blending step. I just feel that the smooth and creamy texture is best for this soup, so do give it a try. You can use a regular blender or an immersion blender if you have that one. Just be careful if you are using the blender, make sure to leave the top slightly open avoid splattering.
I used prawn for this soup but you can also use shrimp. You’ll probably need more than 6 pieces for that. Make sure to season the prawn or shrimp before cooking, this makes a huge difference. You can even marinade the shrimp overnight or do it the same day. Just do it! Do not skip.
Serve the soup topped with the prawn and a drizzle of olive oil or cream, and some green peas and sprinkle of Parmesan cheese. Once you’re done, you will be proud to serve this to anyone. A simple soup turned elegant and fancy worthy for any meal.
I hope that you will give this a try. Let me show you how I made this. Let’s get started!
How to Make Prawn in Potato and Green Pea Soup
This is the thick and creamy style of soup, so it is quite filling even more with the potato
Start by marinating the prawn in seasoning and spices. You do not have to stick with the spices I used, you can use other seasoning or even use a pre-mix seasoning blend. Marinate for at least 30 minutes, but if you have longer time, leave for more than 30 minutes. You can even marinate it overnight for use the following day.
Once you have marinated the shrimp, cook it in a heated pan with oil or butter until the shrimp is no longer translucent. Do not over cook as this could make the shrimp gummy.
For the soup itself, it is a easy as sauteing onion, garlic, potato, green peas and seasonings. Add the broth and simmer until the potato is soft. Puree using immersion blender or stand blender. Return to the pan and add butter and cream.
If you want to keep this vegan, you can sub the dairy butter with vegan butter and the cream with coconut milk. You can also skip both. The soup will still be thick because of the potato.
I like garnishing this soup with the the prawn, drizzle of olive oil or cream, some green peas and sprinkle of parmesan cheese. If you have fresh Parsley or Cilantro, that will be a good option too
If you have a leftover bread, I suggest make it into croutons. Croutons are baked crunchy bread usually added on top of salad and soup. I have a video recipe that I left below or you can click HERE
- 1 tablespoon Olive Oil
- 2 cloves Garlic
- 1/2 fresh or frozen Green Pea
- 2 cups Broth
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1/4 teaspoon Italian Seasonings
- 1 teaspoon Sugar
- 1 tablespoon Butter
- 1/3 cup Cream
- 2 tablespoon Butter
- 1/4 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1/4 teaspoon Paprika
- 1/4 teaspoon Garlic Powder
- 1/4 teaspoon Red Chile Flakes
- 1 tablespoon Lemon Juice
- Powdered Parmesan Cheese
- Olive Oil
- Green Pea
- Marinate the Prawn in salt, black pepper, paprika, garlic powder, red Chile flakes and lemon juice
- Make the Soup: 1 in a heated pan, add the olive oil and garlic. Sauté until fragrant l. Add the potato, green pea, salt, pepper, Italian seasoning and sugar. Sauté e for about 5 minutes then add the broth. Bring to a boil until the potatoes are tender.
- Pour in the blender and blend until smooth and creamy. Return to the pan and add the butter and cream. Summer for 2 more minutes. Taste and adjust seasoning as desired.
- Sear the Prawn: In a separable heated pan, add the butter and wait until melted. Add prawn and cook until prawn is no longer translucent. Set aside.
- Serve: transfer the soup in a serving bowl. Drizzle some olive oil or cream or milk. Garnish with cooked prawn, green peas and powdered Parmesan cheese. Try some homemade Garlic and Herbs Croutons for garnishing.Enjoy!
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Enjoy! If you make this, share and tag me in Instagram #SweetNSpicyLiving. I would like to see your creations too.
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