Potato Soup

Saffron, Potato and Fried Almond Soup

By Chris Clarke

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Originally from upstate New York, culinary veteran, Chris Clarke has almost 30 years of experience working in restaurants, catering, with natural foods and as a culinary educator. Her passion is teaching others how to cook instinctively and eat mindfully. A dedicated chowhound, Chris is a previous winner of “Denver’s Best Home Chef” contest and appeared on the Food Network. Her collection of cookbooks boasts more than 500 titles and her motto is, “It’s all about the food.”
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Introduction

I can't even tell you how obsessed I am with this soup. It's hearty from the potatoes, but light flavored from the saffron/almond/garlic trilogy. In the words of my friend Christan, "Great Googlie Mooglie!"

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easy, gluten-free, single dish, soup, vegan

6 cloves garlic, sliced

• Get Ingredient8 cups vegetable broth
• Staple Mark¼ cups olive oil
• Staple Mark1 pinch saffron
• Staple Mark salt and pepper to taste

Directions

1. Heat a soup pot over medium high heat. Add the oil and heat through. Toss in the almonds and garlic and turn the heat to medium low. Sauté until golden and fragrant, about 10 minutes. Remove this mixture and allow to cool slightly.
2. Puree the mixture until a little chunky.
3. Add the potaotes to the pot and sauté for a minute or so.
4. Pour in the broth, add all but 2 tablespoons of the almond mixture and bring to a boil. Turn to a simmer and cook until the potatoes are very soft.
5. Remove 1/4 cup of the broth and stir the saffron into it until blended. Pour back into the soup and stir to combine.
6. Gently mash some of the potatoes to thicken the soup.
7. Pour the vinegar over the reserved pureed almonds and pour into the soup.
8. Season with salt and pepper and serve garnished with the parsley