- Serves: 4
- Cook Time: 35 minutes
- Prep Time: 20 minutes
- Effort: easy
- 50 g butter
- 1 large leek, finely chopped
- 1 large clove garlic, crushed
- 900 g old potatoes, peeled and diced
- 300 ml white wine
- 600 ml vegetable stock
- 1 bay leaf
- sprig of thyme
- 75 ml double cream
- salt, and freshly ground pepper
- 1 large pinch of strands saffron, crushed
- yellow rose petals, to garnish (optional)
- warm crusty bread, to serve
1. Melt the butter in a large saucepan and add in the leek and garlic. Fry gently for 2 minutes.
2. Add in the potatoes and cook over a low heat, stirring often, until softened.
3. Add the white wine, stock, bay leaf and thyme. Bring to the boil and simmer for 25 minutes.
4. Remove the bay leaf and thyme. Using a jug or hand blender, blend the soup until smooth.
5. Stir in the double cream and season with salt and freshly ground pepper.
6. Pour the soup into two saucepans dividing evenly between the two. Gently heat through, stirring often. Add the saffron to one of the saucepans and keep warm.
7. Once the saffron soup has taken on a yellow colour, serve the soup.
8. To serve, ladle some white soup into a bowl and then carefully ladle some saffron soup on top. Try not to mix the colours together. Garnish each portion with one yellow rose petal on top and serve with warm, crusty bread.
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