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Saffron potato soup


Serves: 5

    4 medium rouchly chopped potatoes
    1 litre chicken stock
    to taste salt
    1/4 tsp pepper powder
    1/4 tsp fennel powder
    1/2 cup regular milk
    1/2 cup double cream
    1 good pinch soaked in 3 tbsp of water saffron

Preparation method :

Prep: 1 hour    | Cook: 30 mins | Extra time: 2 hours 10 mins, rising

1. In a pan boil potatoes in the chicken stock for fifteen to eighteen minutes,or until potatoes are cooked.

2. puree the potatoes with the stock in a blender or a food processor.

3. return the soup to the pan and bring to a boil.

4. stir in milk, double cream, pepper powder, salt and saffron.

5. let it simmer for another four to five minutes and serve piping hot.

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