Potato soup with young garlic

Ingredients for 4 servings:

• 900 g potatoes, new
• 60 g spring onion(s), white part only
• 80 g garlic cloves, young
• 10 tbsp olive oil
• 30 saffron threads
• 1 liter chicken broth
• 2 tbsp cream, semi-whipped
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Peel 700g potatoes and cut into pieces. Finely chop the spring onions. Peel and finely chop 60g garlic. Heat 7 tbsp olive oil. Add the onions and garlic and sauté for about 2 minutes until lightly browned. Add the potatoes and 20 saffron threads and sauté. Deglaze with stock and bring to a boil. Reduce the heat and simmer for about 20 minutes, until the potatoes are tender. Peel and dice the remaining potatoes. Purée the soup finely and season with salt and pepper. Stir in the cream. Heat the remaining 3 tbsp olive oil and sauté the remaining garlic for about 1 minute. Add 10 saffron threads and diced potatoes and fry until golden brown, season with salt and pepper. Transfer to a soup bowl and pour in the soup.