Zucchini-pear soup with fried glass noodles and saffron oil

Ingredients for 2 servings:

• ½ onion(s)
• 1 tbsp olive oil
• 1 zucchini
• 1 tbsp vinegar (rice vinegar)
• ¼ pear(s), fully ripe
• 300 ml stock (1/2 poultry, 1/2 vegetable)
• 1 cup of cream
• some salt
• some pepper
• Oil for frying
• 1 handful of glass noodles
• 1 tbsp oil (sesame oil)
• 20 saffron threads

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Sauté the finely diced onion in the oil, add the diced zucchini and pear, and deglaze with the vinegar. Once the vinegar has reduced, add the broth and season. When the vegetables are soft, add the cream and puree everything. Deep-fry the glass noodles in the hot oil – attention! This only takes 2-3 seconds! Drain on kitchen paper. Pound the saffron with a little oil. To serve: Ladle the soup into a warmed bowl, place the noodles in the center, and garnish with the saffron oil.