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Saffron soup

Lotte Duncan from Good Food Live
Saffron, the most expensive spice in the world, adds colour and fragrance to Lotte Duncan's tasty vegetable soup

Saffron soup

Method

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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Serves: 4

Prep: 20 min
Cook: 35 min

Ingredients
50g Butter
1 large leek, finely chopped
1 large garlic clove, crushed
900g old potatoes, peeled and diced
300ml White wine
600ml vegetable stock
1 bay leaf
sprig of Thyme
75ml double cream
Salt, and freshly ground pepper
1 large pinch of saffron strands, crushed
yellow rose petals, to garnish (optional)
warm crusty bread, to serve