Potato and saffron soup

Name: Potato and saffron soup
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g Potatoes; 3/4 l Vegetable broth (instant); 1 little box Saffron threads; 1 bell pepper, large, yellow; 7-10 Tbsp Salt; 8 (approx. 200 g) ready-to-cook scampi; 1 TABLESPOON Butter or margarine; 7-10 Tbsp a few squirts of lemon juice; 200 g yellow cherry tomatoes; 100 g Whipped cream; 7-10 Tbsp Pepper; 7-10 Tbsp Flowers

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g Potatoes
3/4 l Vegetable broth (instant)
1 little box Saffron threads
1 bell pepper, large, yellow
7-10 Tbsp Salt
8 (approx. 200 g) ready-to-cook scampi
1 TABLESPOON Butter or margarine
7-10 Tbsp a few squirts of lemon juice
200 g yellow cherry tomatoes
100 g Whipped cream
7-10 Tbsp Pepper
7-10 Tbsp Flowers

Directions

1
Peel, wash and quarter the potatoes. Cook in boiling broth with saffron for about 20 minutes. In the meantime, clean, wash and dice the peppers or cut them out as desired. Blanch in boiling salted water for 2-3 minutes.
2
Wash the scampi and pat them dry. Fry in hot fat while turning for about 3 minutes. Season with salt and lemon juice. Wash, clean and possibly halve the tomatoes. Puree the potatoes in the stock with a blender.
3
Refine with cream. Heat the scampi, peppers and cherry tomatoes in it. Season to taste with salt and pepper. Arrange on 4 plates and serve garnished with flowers of dill and nasturtium.