Saffron and Potato Velouté

The saffron and potato velouté is a creamy and refined dish that combines the sweetness of potatoes with the exotic aroma of saffron. Here is the recipe for you:

Ingredients

• 3 medium-sized potatoes
• 1 packet of saffron powder or a few stigmas
• 1 small white onion
• 500 ml of vegetable broth
• 50 ml of fresh cream
• Extra virgin olive oil to taste
• Salt and pepper to taste

Preparation

1. Peel and finely chop the onion. In a large pot, sauté the onion with a drizzle of extra virgin olive oil until it becomes translucent.
2. Peel and dice the potatoes and add them to the onion.
3. Pour the vegetable broth into the pot until it completely covers the potatoes. Add the packet of saffron or the stigmas previously dissolved in a little hot broth, and bring to a boil.
4. Reduce the heat and cook covered for about 20-30 minutes until the potatoes are soft.
5. Use an immersion blender to blend the pot’s contents into a smooth and homogeneous cream.
6. Add the cream, mix well, and cook for another 5 minutes. Adjust the salt and pepper.
7. Serve hot, with a raw drizzle of extra virgin olive oil and, if you like, some chopped fresh parsley or croutons to add crunchiness.

Curiosity

Saffron not only gives a characteristic golden color to dishes but is also known for its beneficial properties, including its antidepressant and antioxidant effects. Its use is widespread in many cuisines around the world, and a widely known dish using it is Spanish cuisine’s famous paella. In this velouté, the saffron adds not only color but also a particular aroma that pairs well with the sweetness of the potatoes.