Every inch of my body is trying to hold on to summer - take in every last warm sunbeam we get - filling my body with "solar energy" for the winter, as a friend of mine puts it. Currently we're getting spoiled with bright and sunny, even warm October days. But well, not much longer and these nice days will be gone. Fall with cold and rainy days is just around the corner.
One of the few good things about this colder season is that it's finally soup time again. Crisp air just calls for a comforting hot soup. I love all kinds of soups, but they need to have a certain something that surprises my taste buds. This potato soup here is one of my favorites. It has a very delicate flavor due to the great combination of saffron, thyme and lemon zest. It's a perfect fall soup, but also makes an excellent first course for a classy dinner.
Ingredients (for 4 appetizer-size servings)
1 lb. potatoes
1 small onion
2 cups vegetable broth
1 cup cream
1 teaspoon dried thyme (you can also use fresh one)
½ teaspoon saffron
1 organic lemon (zest only)
2 tablespoons vegetable oil
1. Peel and dice potatoes and onion.
2. Preheat a medium sized pot over medium heat, add vegetable oil and sauté onion for 2-3 minutes. Add vegetable broth and bring to a boil.
3. Add diced potatoes, cream, thyme and saffron and let simmer until potatoes are soft.
4. Purée, using a hand-held or regular blender, and strain.
5. Add lemon zest and salt to taste.