Prawn Soup with Feta

    45 minutes

    This recipe makes a wonderful soup with a truly unique combination of flavours. Feta cheese and prawns are simmered in a wine-based stock.

    26 people made this

    Serves: 4 

    • 1 tablespoon butter
    • 2 tablespoons olive oil
    • 1 medium onion, chopped
    • 2 cloves garlic, minced
    • 5 roma tomatoes, peeled and chopped
    • 1 cup (250ml) fish stock
    • 1 cup (250ml) dry white wine
    • 3/4 teaspoon dried oregano
    • 1 pinch salt
    • 1/2 teaspoon pepper
    • 125g crumbled feta cheese
    • 500g medium prawns - peeled and deveined
    • 1/4 cup chopped fresh parsley

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Melt the butter and heat the olive oil in a large pot over medium heat. Stir in the onion and garlic and cook until tender. Mix in the tomatoes, fish stock and wine. Season with oregano, salt and pepper. Bring to a boil, reduce heat to low and simmer 10 minutes.
    2. Transfer soup in batches to a blender and puree until smooth. Return to the pot and stir in feta cheese. Continue cooking 10 minutes.
    3. Stir the prawns into the soup and continue cooking 3 minutes or until prawns are opaque. Mix in parsley just before serving.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (25)


    This almost seems like a restaurant-quality style soup. I subbed a pound can of diced tomatoes (undrained) for the fresh tomatoes. I didn't blend it either. It was fine. This is a soup you have to finish the day it's made or the shrimp will become tough with reheating - no matter how gently you do it. I used reduced fat feta & added it to individual bowls instead of the pot. It sank right away. Some garlic croutons, or even toasted garlic bread would be a good suggestion for each bowl. Then, when you add the feta it has a "raft" & can be better distributed with each spoonful instead of the last one.  -  10 Nov 2005  (Review from Allrecipes USA and Canada)


    I followed this recipe to the "T" 100%... and it was sensational! The fresh parsley in the end gave it that fresh tasting *pop* that only fresh parsley can give! It put it over the top for us! It was like something you'd taste in a 5 star restaurant! LOVE THIS! ***NOTE - I am going to try making the soup the night before I need it BUT will NOT ADD the shrimp until I serve the soup the next day. I'll simmer it 3 min to reheat/and cook the shrimp. I think this will work. ***NEW NOTE*** I have since made this using chicken broth as a substitute for the clam juice and I could not tell any difference in the delicious flavor. Chicken broth is much more economical then using the clam juice.  -  31 May 2011  (Review from Allrecipes USA and Canada)


    Yummy. I used diced canned tomatoes in place of the fresh and then used seeded and diced roma tomatoes and parsley for the garnish. Served with fresh rolls, we really enjoyed this.  -  24 May 2010  (Review from Allrecipes USA and Canada)