| Potato, parsley and saffron soup |
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 Saffron doesn’t make this soup yellow; rather, it intensifies the green of the parsley, making this a perfect soup for spring or summer. 1⁄4 tsp saffron 100ml (1⁄4pt) warm milk 15g (1⁄2oz) butter 20ml (1 tbsp) oil 1 medium onion, peeled and chopped 1 medium stalk celery, chopped 750g (11⁄2–13⁄4lb) potatoes, peeled and diced salt to taste 12 stems flat-leaf parsley plus extra leaves for garnish 1⁄2 tsp dried thyme pepper to taste Crumble the saffron and stir it into the warm milk. Set it aside. In a large saucepan over medium heat, melt the butter with the oil. Stir in the onion and celery and cook gently for 5 minutes. Stir in the potatoes, then add one litre of water with salt to taste, and bring to the boil. When the potatoes have boiled for 5 minutes, add 6 of the parsley stems including both leaves and stalk and the thyme and continue boiling for another 12–15 minutes or until the potatoes are tender. Strain the potatoes and parsley, reserving the liquid. Put the potatoes in a food processor with about a cup of the liquid and purée. Add the milk and saffron mixture, and whiz again, adding more potato liquid to make a thick purée. Add the leaves from the remaining parsley stems, and whiz until they fleck the soup with green. Add the remaining liquid (or additional milk if you prefer) to make a soup of the thickness you like. Season it with salt and pepper. Serve into bowls and top each one with a parsley leaf. Serves 4–6 |
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