Potato Soup with Saffron
A tasty and nourishing first course, flavored with saffron to add a Mediterranean touch to your menu.
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Livello MASTERY
40 min
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Livello MASTERY
6 Persone
40 min
INGREDIENTI:
per 6 persone
- 1 Ā¼ lb potatoes
- ā lb cannarozzetti – spaghetti cut into small pieces
- Ā½ onion
- 1 carrot
- celery
- saffron
- 2 Ā½ oz extra virgin olive oil
- salt
PREPARAZIONE:
Lightly sautƩ the onion, carrot and celery in olive oil.
As soon as the mixture has cooled, add the saffron stigma, mixing well, and then leave to rest.
Boil and peel the potatoes and cut them into chunks.
Put into the pot containing the saffron mixtureĀ 8.4 cupsĀ of water, and the potatoes and then salt. Bring to the boil and add the pasta.
When the pasta is cooked, the soup too will be ready to serve, perhaps after leaving to rest for a while.
This soup is also delicious without the pasta, but in this case use less water.