Total Time
10mins
Prep 0 mins
Cook 10 mins

Prepare as close to serving time as possible. Saffron does not sit well in this recipe and best served fresh.

Ingredients Nutrition

Directions

  1. Add the carrots, celery, onions, mushrooms, leeks, and garlic to some oil in a saucepan [you can use water, broth or juice]. Sauté for 3 minutes, until vegetables begin to sweat.
  2. Add wine, tomatoes, and saffron threads. Sauté, stirring, for 2 more minutes.
  3. Add stock and bring to a quick boil.
  4. Reduce heat and allow dish to simmer for 3 minutes. Strain the broth.
  5. To serve, place 2-3 potatoes in each of 5 soup plates or bowls.
  6. Pour broth over potatoes and SERVE IMMEDIATELY.

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