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🍲 Creamy Saffron Onion Soup with Roasted Almonds

338 kcal · 30 min · 4 servings

Ingredients

• 3 sprigs thyme
• 400 g onions
• 200 g floury potatoes
• 2 tbsp butter
• 150 ml dry white wine
• 650 ml vegetable broth
• salt
• pepper (from the mill)
• 1 sachet saffron threads (0.3 g)
• 150 ml whipping cream (at least 30% fat content)
• 4 tbsp sliced almonds
• 1 large onion (cut into rings)
• saffron powder (for sprinkling)

Instructions

1. 1. Wash the thyme and shake it dry.
2. 2. Strip the thyme leaves from the stems and finely chop half of them.
3. 3. Peel the onions and the potatoes.
4. 4. Rinse the potatoes under running water.
5. 5. Cut the onions and potatoes into small cubes.
6. 6. Heat the butter in a pot until it has melted.
7. 7. Add the onion and potato cubes to the pot and sauté them briefly.
8. 8. Deglaze the vegetables with the wine.
9. 9. Pour in the broth and season the soup with salt to taste.
10. 10. Pepper the soup to taste.
11. 11. Stir the saffron threads and the chopped thyme into the soup.
12. 12. Let the soup simmer over medium heat for 20 to 25 minutes.
13. 13. Puree the soup until smooth using a hand blender.
14. 14. Pour the cream into the soup.
15. 15. Bring the soup back to a boil briefly.
16. 16. Adjust the seasoning of the soup with salt and pepper.
17. 17. Heat a frying pan without adding any fat.
18. 18. Roast the almonds in the pan until golden brown.
19. 19. Remove the almonds from the pan and set them aside.
20. 20. Divide the soup among small serving pots.
21. 21. Garnish the soup with the roasted almonds.
22. 22. Add onion rings as a decoration.
23. 23. Sprinkle the remaining fresh thyme leaves over the top.
24. 24. Dust the finished soup with ground saffron.
25. 25. Serve the soup hot.

Nutrition per serving

• kcal: 338
• Protein: 7 g · Fett/Fat: 24 g · Carbs: 17 g