Parsnip Soup With Saffron Shrimp

• 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

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.

vegetable, onion, garlic, parsnips, chicken stock, sour cream, butter, threads, shrimp, dill

Taken from recipes-plus.com/api/v2.0/recipes/29201 (may not work)