Summary

Ingredients

• 0.5 ½ onion (s)
• 1 tablespoon olive oil
• 1 zucchini
• 1 tablespoon vinegar, (rice vinegar)
• 0.25 ¼ pear (s), fully ripe
• 300 ml stock, (1/2 poultry, 1/2 vegetable)
• 1 cup cream
• a bit salt
• some pepper
• Oil, for deep-frying
• 1 handful glass noodles
• 1 tablespoon oil, (sesame oil)
• 20 threads saffron

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Instructions

1. Sauté the finely diced onion in the oil, stir-fry the diced zucchini and pear and deglaze with the vinegar. After the vinegar has boiled down, add the broth and season. When the vegetables are soft, add the cream and puree everything.
2. Fry the glass noodles in hot oil - attention! it only takes 2-3 seconds! Degrease on kitchen paper.
3. Mortar the saffron with a little oil.
4. Serving:
5. Put the soup in a preheated plate, place the noodles in the middle and garnish with the saffron oil.