POTATO, FENNEL AND SAFFRON SOUP
There is nothing I can write about soup that hasn’t been written before. Calling this a recipe is a bit cheeky as it’s so simple but I’m writing it down just so I can remember the taste combination another time. This isn’t a soup I had made before, but I had some fennel knocking around and I checked the Flavour Thesaurus (one of the most useful books to keep in your kitchen, and yes this is an affiliate link) which suggested it would be a good match for saffron. I knew the potato would be a good flavour base and that the apple might help lift any claggyness and off I went.
The result was a beautifully balanced soup, creamy and savoury. A simple but pleasurable dinner. This recipe makes for about 4 reasonably sized soup bowls.
- 2 medium sized potatoes (I used roosters)
- 1 large fennel bulb
- 1 eating apple
- 1 white onion
- 1 cube of vegetable stock
- 1 generous pinch of saffron
- 1 splash of milk
- Peel, core and cube the fruit and vegetables as appropriate (you only need to core the apple)
- Cook the onion in a bit of oil until it becomes transparent and add all the other ingredients apart from the milk.
- Pour kettle boiled water until it’s just coming up to the same level in the pot as the dry ingredients.
- Bring the water back to the boil, then lower the heat and place the lid on the pot.
- Simmer the soup for 15 min or until your potatoes are soft through.
- Take off the heat and blend.
- Add a dash of milk and blend again. If it’s too soup just keep adding splashes of milk until you get to the desired thickness.
If you have a bit more saffron in your stash, then you might consider the following recipes too: