in Soup Recipes

Potato foam soup with saffron

updated

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Ingredients for 4 servings:

  • 2 onions
  • ½ stalk(s) leek
  • 300 g potatoes, floury
  • 80 g butter
  • 1 liter vegetable stock
  • ½ g saffron
  • salt and pepper
  • nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Peel and finely dice the onions. Wash and trim the leeks, then cut into approximately 2 cm thick strips. Peel, wash, and dice the potatoes. Heat the butter in a saucepan and sauté the diced onions until lightly browned. Add the leeks and potatoes and top up with the vegetable stock. Simmer the soup for approximately 20 minutes until soft. Then puree everything finely and season with salt, pepper, and nutmeg. Finally, add the saffron and blend again until fluffy.

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Written by John Myers

Professional Chef with 29 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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