Recipes for 4 people
400 g potatoes
300 g of leeks
1 small spring onion or a clove of garlic
1 tablespoon of extra virgin olive oil
1 bay leaf
700-800ml vegetable broth
1 sprig of thyme – optional
2-3 g salt
a pinch of pepper
6g Lingotto di Zafferano®
Wash and finely slice the spring onion. Keep the green stem.
Wash the leek thoroughly under running water. Eliminate the first external leaf, the root and the hardest and darkest green part.
Cut the leek into slices and stew them in a saucepan with high edges with extra oil virgin olive oil, bay leaf, chopped spring onion and salt. When the leek takes color, add one / two ladles of hot broth.
Bring to a boil and cook for 5 minutes, stirring with a wooden spoon.
In the meantime, wash and peel the potatoes and cut them into cubes. Add them to the leeks, add the remaining broth and cook for about 35-40 minutes. Taste it add salt and pepper if necessary.
At the end of cooking, take two tablespoons of broth (only the liquid part), pour them into a saucepan or bowl and add the Saffron Lingotto®. Stir for
melt the Lingotto.
Cut the onion stalks that you have previously preserved into thin slices
Serve the leek and potato soup hot or lukewarm and garnish with a spoonful of
broth flavored with Saffron Lingotto® and a handful of chopped spring onion