Saffron Potato Onion Soup
Yield
6 servingsPrep
65 minCook
30 minReady
95 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | teaspoon |
saffron threads
|
*
|
| 6 | cups |
chicken broth
|
|
| 3 | medium |
onions
cubed |
|
| 1 | cup |
heavy whipping cream
|
|
| 3 | medium |
potatoes
cubed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.5 | ml |
saffron threads
|
*
|
| 1.4 | l |
chicken broth
|
|
| 3 | medium |
onions
cubed |
|
| 237 | ml |
heavy whipping cream
|
|
| 3 | medium |
potatoes
cubed |
|
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.
