Peppery potato soup a la Gabi

Ingredients for 4 servings:

• 500 g potatoes, cut into small cubes
• 250 g onion(s), finely diced
• 5 garlic cloves, finely chopped
• n. B. Salt
• n. B. Pepper, white
• e.g. cayenne pepper
• 1 tsp saffron
• 2 avocados, ripe, diced flesh
• 750 ml broth
• ½ bunch parsley, chopped
• n. B. Chervil
• 1 tbsp butter
• ½ tbsp flour

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

Heat the butter in a saucepan until foaming and add the diced onion and garlic. Sauté for a few minutes, then dust with flour and saffron. Stir continuously until golden brown, then deglaze with hot stock. Simmer for about 20 minutes, then add the potatoes. Cook until soft, then season with pepper, salt, and cayenne pepper. Blend the finished soup with an immersion blender until smooth. Stir in the parsley. Heat the diced avocado briefly in the soup. Ladle the soup into warmed mugs and sprinkle with cayenne pepper. Serve with bread.