This will have you smelling the finest aromas right from the get go. Another soup that packs so much flavor with a fairly simple ingredient list. For the saffron, I buy mine from Trader Joe's for five dollars or so, it contains a good amount. I hope you will have access to this price since it can be fairly pricey in the general stores, upwards of $15 to $20. It really pairs well with all the other ingredients leaving your house smelling wonderful. I also imagine it will taste just as good without it, so feel free to be flexible and attempt this without the saffron if need be. Either way, open the windows and let the neighbors get a wiff of this aromatic soup you have going. Potato soup never tasted so good!
Ingredients
2 pounds organic yukon gold potatoes
2 leeks, sliced
2 tablespoons extra virgin olive oil
3/4 cup blanched almonds (I used slivered)
6 large garlic cloves
4 cups vegetable broth
1 pinch saffron, partially crushed
sea salt and cracked pepper to taste
2 teaspoons sherry vinegar or apple cider vinegar
2 tablespoons flat leaf parsley, minced
optional add in or cook on the side: note below*
1 cup water
1/2 cup rice (I used a half black and half long grain), rinsed
Cut potatoes into irregular chunks by inserting the tip of a small, sharp knife into a potato and twisting until a 1 1/2 chunk comes out. Repeat until the entire potato is cut up, than continue with the remaining potatoes, set aside. You can also just roughly chop the potatoes into 1 1/2 inch chunks. Peeling is optional.
Heat olive oil in a heavy pot over medium heat. Add almonds and garlic, cooking and stirring until golden, 4-5 minutes. Adjust heat so oil doesn't burn. Using a slotted spoon, transfer the almonds and garlic to a bowl to cool slightly. Add the leeks and cook, stirring for one minute. Add potatoes and cook, stirring for another minute. Add vegetable broth, bring to a boil. Reduce heat to medium-low and simmer the soup.
Meanwhile, place the almond and garlic mixture in a food processor and pulse until desired texture. I left mine fairly course. Add all but 2 tablespoons to the soup. Season with salt and pepper to taste.
Steep the saffron in a few tablespoons of the soup broth for 2 minutes, then add it to the soup. Simmer the soup, partially covered, about 40-45 minutes. Add a little more water or broth if the soup seems to thick.
When ready to serve, check the texture of the soup. If you'd like it creamier, break up some of the potatoes with a sturdy spoon. Add the vinegar to the reserved ground almond mixture and stir in into the soup. Add the parsley and cook for a minute. Taste for seasonings, adding a little more vinegar if necessary. Serve with dense whole grain or artisan bread.
*The rice was an afterthought and cooked separately. You may cook it on the side or try to incorporate it into the recipe after bringing the soup to a boil. Just add an additional 1 cup water to the recipe when adding the broth, once brought to a boil, add rice and continue with recipe. It does add a bit more protein along with the almonds to this meal, so you may consider using it. It also makes it a bit more hearty, filling and just plain good. :)
Enjoy!
Adapted from Food 52 Anya von Bremzen's Potato Soup with Fried Almonds....their recipe has a very nice tutorial if needed.
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