Safran‑Onion Soup

Ingredients

• 3 sprigs thyme
• 400 g onions
• 200 g waxy potatoes
• 2 tbsp butter
• 150 ml dry white wine
• 650 ml vegetable broth
• Salt
• Pepper (freshly ground)
• 1 small tin saffron strands (0.3 g)
• 150 ml heavy cream (at least 30% fat)
• 4 tbsp almond slivers
• 1 large vegetable onion (cut into rings)
• saffron powder (for sprinkling)

Instructions

1. 1.

   Wash the thyme, shake dry, strip leaves from stems and finely chop half.

2. 2.

   Peel onions and potatoes, wash potatoes, dice both into small cubes.

3. 3.

   In a pot melt butter and sauté onion and potato cubes. Deglaze with wine, add broth, season with salt and pepper, stir in saffron strands and chopped thyme, simmer over medium heat for 20‑25 minutes.

4. 4.

   Puree the soup with an immersion blender, pour in cream, bring to a boil again and taste. Roast almonds in a dry pan until golden brown, set aside.

5. 5.

   Divide soup into small serving pots, garnish with almonds, onion rings and remaining thyme leaves, sprinkle with saffron powder, and serve.