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“Prepare as close to serving time as possible. Saffron does not sit well in this recipe and best served fresh.”
READY IN:
10mins
SERVES:
5
UNITS:
US

Ingredients Nutrition

Directions

  1. Add the carrots, celery, onions, mushrooms, leeks, and garlic to some oil in a saucepan [you can use water, broth or juice]. Sauté for 3 minutes, until vegetables begin to sweat.
  2. Add wine, tomatoes, and saffron threads. Sauté, stirring, for 2 more minutes.
  3. Add stock and bring to a quick boil.
  4. Reduce heat and allow dish to simmer for 3 minutes. Strain the broth.
  5. To serve, place 2-3 potatoes in each of 5 soup plates or bowls.
  6. Pour broth over potatoes and SERVE IMMEDIATELY.

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