Saffron Potato Onion Soup
Submitted by gerigirl_007
Saffron potato onion soup pureed silky smooth with heavy cream and steeped saffron threads. Just five ingredients for an elegant, golden soup with deep floral flavor.
YIELD
6 servingsPREP
65 minCOOK
30 minREADY
95 minThis potato soup gets an elegant upgrade with saffron. Half a teaspoon of saffron threads steeped in hot water for 30-40 minutes releases a golden color and a warm, floral flavor that transforms a simple potato-onion soup into something restaurant-worthy.
The technique is clean and restrained. Onions sweat in a covered pan with just a few tablespoons of water until transparent, then cubed potatoes and chicken broth simmer together until everything is fall-apart tender. Puree the whole thing smooth, stir in cream and the saffron water, and you’re done.
Don’t boil the soup after adding the cream and saffron. Gentle heating preserves the saffron’s delicate flavor and keeps the cream from breaking. The soup should be velvety and just hot enough to steam.
Chef Tips
- Steep the saffron first, before you start anything else. It needs a full 30-40 minutes to release its color and flavor fully.
- Sweat the onions covered and watch them closely. The goal is soft and transparent, not browned. Brown onions would muddy the golden saffron color.
- A food mill gives the smoothest texture, but a blender works if you puree in batches and vent the lid slightly to release steam.
- Serve topped with a dollop of lightly whipped cream and thin lemon slices for an elegant presentation.
Variations
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add a pinch of smoked paprika to each bowl for a warm, Spanish-inspired accent.
- Stir in a splash of dry white wine with the broth for extra depth.
Ingredients
Directions
Place ½ teaspoon saffron threads in ¼ cup hot water and set aside for 30 to 40 minutes to steep.
Peel and cube 3 medium onions,(approximately 3 cups).
Place in a large saucepan with 2 to 3 tablespoons water, cover and let sweat over low heat for 5 to 6 minutes until transparent.
watch carefully, do not let burn.
Peel and cube 3 medium potatoes (approximately 4 cups)and add onions along with 6 cups chicken broth.
Bring to a simmer and cook for 25 to 30 minutes until tender.
Put through a food mill, or purée in a food process or blender.
Return to pan and stri in 1 cup of heavy cream together with the saffron water.
Heat before serving but do not boil.
Check for seasoning and serve topped with additional cream that has been whipped and thin slices of lemon.
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