HOT POTATO SOUP WITH SAFFRON AND FRIED EGGPLANT


January is a cold and seemingly never-ending month (although I imagine that in the southern hemisphere it is considered warm and far too short!), really the time for hot comfort food. And this soup is both hot and comforting! And the colour of the saffron brings some sunshine into your life!




HOT POTATO SOUP WITH SAFFRON AND FRIED EGGPLANT

6 large potatoes
0,5 g/0,01 oz (a pinch) saffron
1 dried peperoncino
1 clove of garlic
1000 ml/4,2 cups stock
1 medium eggplant
Chopped parsley
Salt
Olive oil

– Fry the chopped garlic with the crumbled peperoncino in some olive oil. After a minute or two, add the diced potatoes and continue to fry for another two minutes. Don’t forget to salt it!- Add stock and let it simmer for about 20 minutes. At half time, you add the saffron.
– While the soup is simmering, you cut the eggplant into small cubes and fry them in olive oil until golden. Add salt and let them drip off on kitchen towel paper.
– Blend the soup until smooth, add some chopped parsley.
– Serve it in soup bowls topped with 2-3 tblsp fried eggplant.

L