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Saffron and Potato Soup

di Academia Barilla

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Saffron and Potato Soup
40 minutes


First course


Ingredients for 4 people

7 ounces cut spaghetti
14 ounces potatoes
1/2 onion
1 carrot
1 celery rib
1 package saffron from L'Aquila (or 4 threads)
4 tablespoons + 2 teaspoons extra virgin olive oil
Salt to taste

Preparation 30 minutes preparation + 10 minutes cooking
1. Sauté onion, carrot and celery in a bit of olive oil

2. When cool, add saffron threads, combine and set aside to rest

3. Boil and peel potatoes and cut into small pieces

4. Add 8 cups of water, potatoes and salt to pan with the saffron mixture

5. Bring to a boil and add pasta

6. When the pasta is cooked, let the soup rest for a little bit and serve

7. This soup is also delicious without pasta, but then the preparation would require less water