Sweet potato, prawn and saffron soup

[Serves 4]

2 tbsp butter
1 small onion, finely chopped
500g sweet potatoes, peeled and diced
2½ cups fish stock
8 whole prawns, deveined
½ cup cream
½ cup milk
1 pinch saffron in a little hot water
Sea salt and black pepper
3 tbsp olive oil
1 tsp fennel seeds
1 red chilli, seeded and chopped

1. Heat butter in a medium pot. Add onion and sauté over a medium heat for 2 minutes. Add sweet potato and stock, cover pot and simmer for 20–30 minutes, until the sweet potato is cooked. Remove from heat and allow to cool. Place in a blender and blitz until smooth, then return to pot.
2. Add prawns to soup and gently simmer for 2–3 minutes or until prawns are cooked. Stir through cream, milk and saffron water, and heat gently. Season to taste.
3. To garnish: heat olive oil in a pot, add fennel and chilli and fry until crisp. Ladle soup into four bowls, drizzle with fennel and chilli oil, and serve.