Spicy Paprika Cream Soup with White Tiger Prawns

5 from 7 votes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 455 kcal



  • 3 piece Bell peppers (2 red, 1 yellow)
  • 45 g Butter
  • 45 g Flour
  • 2 Toes Chopped garlic
  • 200 g Parmigiano Reggiano
  • 200 g Cream
  • 800 g Vegetable broth
  • 2 teaspoon Seasoned Salt
  • 3 teaspoon Sweet paprika powder
  • 0,5 teaspoon Hot paprika powder
  • 2 pinch Black pepper from the mill
  • Chili powder as needed

White Tiger Prawns

  • 4 Toes Chopped garlic
  • 24 piece White Tiger Prawns
  • 100 Milliliters Olive oil
  • 1 pinch Salt from the mill
  • 1 pinch Pepper from the grinder
  • 0,5 teaspoon Chilli powder
  • 0,5 teaspoon Turmeric
  • 0,5 teaspoon Mild curry powder
  • 2 Splash Lemon juice


White Tiger Prawns

  • Make a marinade from all the ingredients and place the White Tiger prawns in it.


  • Sweat the flour and butter together with the finely chopped garlic. Dice the peppers and add. Simmer briefly and then pour the vegetable stock on top. Add spices and cook on medium heat for 10 minutes. Finally add the finely grated Parmesan and the cream. After another 5 minutes, mix / puree the soup. (Here, please, according to your own preferences, one likes it a bit coarser, the other also strains them through a sieve.) - Now the White Tiger Prawns for a short time! fry them - they cook gradually - and after serving the soup, add them to the plates (alternatively on skewers.) All lovers of special serving can also add a dash of cream to the center of the plate. Good Appetite!


Serving: 100gCalories: 455kcalCarbohydrates: 13.8gProtein: 3.6gFat: 43.5g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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