Summary

Ingredients

• 500 g potato (s), cut into small cubes
• 250 g onion (s), finely diced
• 5 clove (s) garlic, finely chopped
• salt
• Pepper, white
• Cayenne pepper
• 1 teaspoon saffron
• 2 avocado (s), ripe, diced pulp
• 750 ml broth
• 0.5 ½ bunch parsley, chopped
• Chervil
• 1 tablespoon butter
• 0.5 tablespoon ½ flour

Print Recipe Pin Recipe

Instructions

1. Heat the butter in a saucepan until foaming and sprinkle with the onion and garlic cubes. Steam for a few minutes and then dust with flour and saffron. While stirring continuously, create a golden-yellow sweat that is quenched with hot broth.
2. Simmer the whole thing for about 20 minutes and then add the potatoes. Let it simmer until soft, season with spicy hot pepper, salt and cayenne pepper. Mix the finished soup with a hand blender until smooth. Mix in the parsley. Let the avocado cubes heat up briefly in the soup.
3. Pour the soup into pre-warmed cups and powder with cayenne pepper.
4. Serve with bread.