Saffron Parsnip Soup

Product :saffron
Category : soups
Nº of Portions :4
Origin : Britain
Source : From the book ?THE ESSENTIAL SAFFRON COMPANION? by John Humphries

Method :
Gently sweat together the onion, the leek, the carrot and garlic in olive oil, for 10 minutes. Meanwhile scrub and top, tail and slice parsnips. Place parsnips in a separate sauce pan with enough water to cover, bring to the boil for two minutes and reduce the heat and simmer. Add the stock and half the saffron infusion to the onion, add the bay leaf and simmer. When the parsnips are just soft add them and their cooking water to stock and onion. Mix together and simmer for a further 5 to 10 minutes, remove bay leaf. Then liquidize the mixture and return to pan on a low heat. Fold in 2 dessertspoonfuls of crème fraiche and a knob of butter. Check seasoning and add remaining saffron infusion. Cook for a further 2 minutes stirring well. Garnish with a puddle of really good extra virgin olive oil, chopped broad leaf parsley and fine dice of red pepper. Serve in warm bowls with crusty bread.
Advice :
30 saffron filaments infused in hot water
1 large onion, chopped
½ carrot chopped
3 garlic cloves, crushed
1Kg parsnips
1,5 litres vegetable or chicken stock
1 bay leaf
Unsalted butter
Olive oil
Crème fraiche
Salt and pepper
Top quality extra virgin olive oil
Chopped broad leaf parsley
Finely diced red peppers

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