- ½ t saffron threads
- 3 medium onions, peeled and cubed
- 3 medium potatoes, peeled and cubed
- 6 cups chicken stock
- 1 cup thick cream
- Sea salt and freshly ground black pepper
Place the saffron threads into ½ cup warm water and allow to
infuse for 30 minutes. In a large saucepan over a medium to low heat, sweat the onion in a little water, stirring occasionally, until transparent – take care not to burn the onion.
Add the potato and the chicken stock, then increase the heat and bring to a boil. Simmer for 25 to 30 minutes, or until the vegetables are soft.
Purée the potato-onion mixture in a food processor, then return to the saucepan and add the cream and saffron-infused water. Over a medium to low heat, reheat the soup, taking care not to boil. Season to taste and serve with a slice of lemon.