Saffron Vegetable Soup

• butter↗3 tablespoons
• leeks↗3

  white parts only, finely chopped

• diced carrot1 cup
• diced celery1 cup
• medium potato↗1

  diced

• garlic↗1 clove

  chopped

• vegetable stock↗4 cups
• saffron thread↗1⁄4 teaspoon
• salt and pepper
• chopped green beans1⁄2 cup
• peas↗1⁄2 cup
• whipping cream↗1⁄2 cup

Step-by-step instructions

1. 1

   In a pot, melt butter. Add leeks, carrot, celery and onion and cook, stirring, until softened but not browned, about 8 minutes.

2. 2

   Add potato, garlic, vegetable stock, saffron, salt and pepper and bring to a boil. Reduce heat and simmer until potato is almost tender, 15 minutes.

3. 3

   Stir in beans and peas. Simmer until potato is tender and beans and peas are tender-crisp.

4. 4

   Stir in cream and adjust seasoning. Simmer, stirring, until steaming, about 1 minute.