As promised, here I am with you a little 'earlier than usual. I can finally devote more closely to my and your blog and, above all, relax a little. In these days (not particularly cold, I must admit) I like being at home to prepare something to eat or give away, maybe for a snack with a cup of hot milk (or even cold biscuits soaked with is really super!) or fragrant tea.
How nice this time! Unfortunately, like all good things, does not last long. More than anything, I like the expectation that reigns in the streets, you try before you open a gift, not so much ' gift idea itself'. I know, I know, I already told you these things so often (and continue to do so!), But be patient, only for a few days!
was a bit 'not preparing something more salty, maybe because I was more comfortable a quick trick. But today I decided to include in the index another soup recipe: I told you that I would post a lot, but it was not like that, until now. Yes, but there's still time! After soup with green beans and almonds (do you remember?), Now I offer this classic with a twist, very tasty and enjoyable. Just try it:)
Recipe: Leek and potato soup with saffron
Treats from brochure "Saffron, red passion No. 5" The Republic
Ingredients (4 servings):
potatoes • 2 • 3 leeks
• 1 l. vegetable stock
• 20 g butter
• 3 tablespoons extra virgin olive oil • 1
saffron
• Bread croutons to taste (optional)
Wash leeks and slice thinly. Peel the potatoes and cut into cubes. In a saucepan to fry the leeks and potatoes with butter and oil. Add the vegetable stock and dissolve the saffron. Add salt and cook for 20 minutes, once cooked, mix all together with the immersion blender and serve with the croutons and some chives.
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