Put saffron in wine, set aside
Sauté the onion and garlic in the Biskin (do not let the color take off!) Add the leek, potato and celery and steam briefly.
Add as much stock until the vegetables are just covered, cook until soft
Cut the bacon into sticks.
Let the sugar caramelize in a pan without adding water (stick with it!), Then add the bacon, mix and deglaze with balsamic vinegar. Let simmer for about 15 minutes.
Put saffron and wine in a pan and reduce by half.
Put the cream in the soup and puree everything. Finally add the saffron reduction, mix, season to taste.