Winter is nearly over, we all feel a bit tired and down. Yet there is a way to cheer us up – a splash of colour and extra vitamin C added to our system.
Check out a new recipe from chef Matt – Saffron and lemon soup!
It’s easy, bright, tasty and packed with goods!
- 500g leeks. Slice thinly
- 300g potatoes. Peel and cut into even sized dice
- 15 ml olive oil
- 25 g butter
- 2 small onion. Chopped
- 1 teaspoon saffron threads
- 2 L Vegetable or light chicken stock
- 20ml white wine
- 60ml cream
- 2 lemons
Wash the leeks well. Heat the butter and olive oil and add the leeks onions and potatoes along with the saffron threads. Slowly cook (sweat) without colouring for at least 20 minutes. Add the stock and continue to cook for another 10-15 minutes. Purée well in a blender and pass through a fine sieve back into the clean pan. Add the wine, cream and a little lemon juice and season to taste.
We serve this with a slice of lemon that has been caramelised in a very hot, dry frying pan and a spoon of Creme fraiche.