Saffron-flavored Garlic Soup with Potatoes
...this is just a variation of the
VEGAN AÏGO BOUÏDO...and it's actually a lot simpler...with no egg yolk/oil emulsion...and it winds up being a clear soup...
...so you start out with some garlic...
...you cook that with some herbs for about 30 minutes or so...and then strain it...
...and you pour it back into the pot...
...leaving you with a fragrant perfectly clear broth...
...add a pinch of saffron...
...to which you add some potatoes...and cook those for 20 minutes or so in the broth...
...just adjust the seasoning and you're done...the colour is not quite right in these photos...it's more of a warm gold in reality...but it's a cold and rainy day here...
...I toasted some rounds of bread with some Daiya and vegan parmesan...and floated one crouton in the soup...
...Julia suggests serving with parmesan...so I sprinkled the soup with some Go Veggie Vegan Parmesan...
...and this garlic-y soup was a warm and delicious lunch!
Substitutions
Daiya Cheese for the cheese on the croutons...but that's not really part of the recipe...
Go Veggie Parmesan for the suggested Parmesan...
Recipe here:
Mastering the Art of French Cooking p. 48
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