Saffron Potage

Saffron Potage
900 g baby carrots
white onion base of 1 leek
1/2 cup white wine
300 ml milk
200 ml clear vegetable soup
100 g smetana or sour cream
3 Tbsp olive oil

Boil soup and then put inside some saffron and a pinch of salt. Cut leek and grind carrots.

Heat oil in a pan and then fry leek for about 5 minutes on low heat. Add carrots, fry a little bit more and then, pour wine, continue to fry until it evaporates and then pour in milk and soup. Cover and cook for about 20 minutes, until carrots soften. Remove from heat and blend everything in a puree.

After the cream cools down, pour it in 4 bowls, place 1 Tbsp of smetana on top and sprinkle with some saffron.

Note: This is a part of Weekend Herb Blogging event hosted this week by Wandering Chopsticks. Recipe source: Sale & Pepe Tasting Team, Serbian issue, June 2008.


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  • maybelles parents May 30, 2008 4:26 am

    What an absolutely perfect entry for WHB. I love saffron.

  • Medena May 30, 2008 4:27 am

    Sounds yummy, and your presentation is mouthwatering!

  • toontz May 30, 2008 7:35 am

    Being as it is still chilly here :( I might have to make this soon. It sounds delicious!

  • Núria May 30, 2008 9:10 am

    What a great Potage!!! Lovely picture too! Nice to meet you :D I’m comming from the LeftoverQueen’s FFF. So glad to get to know your blog.

  • Mansi Desai May 30, 2008 10:31 am

    This si something very new to me! but sounds yummy, and I so love your serving bowl:)

  • JZ @ Tasty treats May 30, 2008 10:40 am

    lovely pic! saffron mustve made the dish really special! :-) once again, love ur blog!

  • Henriette May 30, 2008 1:29 pm

    Bonjour d’une fan française !Très jolie présentation et en plus cela a l’air délicieux.Félicitations et merci pour ce joli blog.A bientôt

  • Hillary May 30, 2008 2:44 pm

    That looks gorgeous! I just bought myself some saffron threads for the first time, maybe I should make this!

  • Ginny May 30, 2008 3:20 pm

    What a great dish! Looks so comforting! :)

  • Kalyn May 30, 2008 4:34 pm

    Another very interesting dish beautifully photographed! Sounds delicious.

  • farida May 30, 2008 8:33 pm

    As soon as I read saffron, it clicked with me:) We use it a lot in our cuisine and I love it. This looks like a great meal. Although, forgive my ignorance – is this a sort of soup or an appetizer, or? Please educate me. I love the picture!!! Oh, how funny you say smetana too, we say smetana too in Russian. Although it is different in Azeri, we are still used to saying some words in Russian, like in case with smetana:)

  • Marija May 31, 2008 12:46 am

    Thank you all for your comments!Farida, when S&P sent me the recipe I too was suprised and at first didn’t know what potage is. I Googled it and discovered it’s a mushy medieval dish that is in a category of soups and stews.And about smetana :). I learned Russian at school. Our word is mileram and it’s similar to sour cream, but still, slightly different.

  • farida June 1, 2008 11:34 am

    Thank you, Marija, for enlightening me:) This is a great recipe!

  • Wandering Chopsticks June 2, 2008 5:30 pm

    Hi Marija,Thanks for the submission! I love the bright colors of this dish. I had no idea what a potage was either! :P

  • Y June 10, 2008 6:13 am

    What a glorious coloured soup and beautiful presentation!

  • Meryl August 3, 2008 6:37 am

    As fall approaches in New England, this Saffron Potage looks like the perfect dish for the coming months. Your photo is beautiful as well!

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