Be the first to This satisfying creamy potato and sweet onion soup is flavored with saffron and goes together quickly. I like this soup chunky, so only half of the vegetables are pureed. However, you may puree the entire batch for a smooth and creamy soup, if you wish.
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients:
- 1/2 teaspoon saffron threads
- 1/4 cup hot water
- 1 Tablespoon butter
- 3 medium sweet onions diced, about 3 cups
- 2 Tablespoons water
- 3 medium potatoes peeled and diced, about 4 cups
- 6 cups chicken broth
- 1 cup heavy cream
- Kosher salt and white pepper to taste
- 1 Tablespoon chopped chives
Preparation:
Steep saffron threads in 1/4 cup of hot water for 30 minutes.
Meanwhile, melt butter in a large stockpot over low heat. Add sweet onions and 2 tablespoons of water. Stir to coat. Cover and gently sweat the onions, stirring occasionally, until soft and transparent. Do not brown.
Add potatoes and chicken stock to the onions. Bring to a boil, reduce heat, and simmer for 20 to 30 minutes, until potatoes are tender. Remove half of the potatoes and onions, with liquid. Puree in a blender or food processor until smooth and return to the pot.
Stir cream and saffron water (threads removed) into the soup. Bring soup back to a simmer and remove from heat. Season liberally with salt and pepper to taste. Stir in chives just before serving.
Yield: 6 servings
Note: I like this soup chunky, so only half of the vegetables are pureed. However, you may puree the entire batch for a smooth and creamy soup, if you wish.
Meanwhile, melt butter in a large stockpot over low heat. Add sweet onions and 2 tablespoons of water. Stir to coat. Cover and gently sweat the onions, stirring occasionally, until soft and transparent. Do not brown.
Add potatoes and chicken stock to the onions. Bring to a boil, reduce heat, and simmer for 20 to 30 minutes, until potatoes are tender. Remove half of the potatoes and onions, with liquid. Puree in a blender or food processor until smooth and return to the pot.
Stir cream and saffron water (threads removed) into the soup. Bring soup back to a simmer and remove from heat. Season liberally with salt and pepper to taste. Stir in chives just before serving.
Yield: 6 servings
Note: I like this soup chunky, so only half of the vegetables are pureed. However, you may puree the entire batch for a smooth and creamy soup, if you wish.
