Creamy Saffron Soup with Pistachios

Ingredients

• 1 onion
• 1 Garlic clove
• 400 g starchy potatoes
• 2 EL clarified butter
• 1 TL fresh grated ginger
• 1 TL Garam Masala
• 750 ml vegetable broth
• 0.1 g saffron threads
• 80 g pistachio nuts
• 250 g yogurt
• Salt
• Cayenne pepper

Instructions

1. 1.

   Peel the onion, garlic, and potatoes; finely chop the onion and garlic and dice the potatoes into small cubes. Sauté the onion and garlic in hot clarified butter until translucent. Add the ginger and Garam Masala, then deglaze with the broth. Add half of the saffron and simmer gently for about 30 minutes, stirring occasionally. If the soup becomes too thick, add a little more broth or continue to simmer; if it is too thin, let it reduce further.

2. 2.

   Meanwhile, lightly toast the pistachios in a hot pan without oil. Reserve 2 EL for the soup and discard the rest. Remove the soup from heat, stir in the yogurt, and season with salt and cayenne pepper. Sprinkle with the remaining saffron and pistachios before serving.