Saffron Vegetable Soup

1. 1

   In a pot, melt butter. Add leeks, carrot, celery and onion and cook, stirring, until softened but not browned, about 8 minutes.

2. 2

   Add potato, garlic, vegetable stock, saffron, salt and pepper and bring to a boil. Reduce heat and simmer until potato is almost tender, 15 minutes.

3. 3

   Stir in beans and peas. Simmer until potato is tender and beans and peas are tender-crisp.

4. 4

   Stir in cream and adjust seasoning. Simmer, stirring, until steaming, about 1 minute.

* Per serving · 4 servings · Values may vary.

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