POTATO SOUP WITH SAFFRON

Preparation: 30 minutes

Cooking: 10 minutes

Servings: 4

INGREDIENTS:

• 1 1/3 lb. (600 g) potatoes
• 10 1/2 oz. (300 g) cannarozzetti or spaghetti broken into small pieces
• 1 oz. (30 g) yellow onion, chopped
• 1.75 oz. (50 g) carrot, or about 1 small, chopped
• 1 oz. (30 g) yellow onion, chopped celery, chopped saffron threads
• 4 1/4 tbsp. (70 ml) extra virgin olive oil
• salt

INSTRUCTIONS:

1. Heat the olive oil in a pot or Dutch oven. Add the onion, carrot and celery and cook lightly, stirring. Remove from the heat and let cool. Then add the saffron threads, mix well, and set aside.
2. Bring a saucepan of water to a boil. Cook the potatoes in the boiling water until tender, drain, and dice them.
3. Pour 8 1/2 cups (2 l) of water into the pot containing the saffron mixture, add the potatoes, and a little salt. Bring to a boil and then add the pasta.
4. When the pasta is cooked, remove from the heat and let rest briefly. This soup is also delicious without the pasta, but in this case use less water.