Saffron Vegetable Soup

• 3 tablespoons butter
• 3 leeks, white parts only, finely chopped
• 1 cup diced carrot
• 1 cup diced celery
• 1 medium potato, diced
• 1 garlic clove, chopped
• 4 cups vegetable stock
• 1/4 teaspoon saffron thread
• salt and pepper
• 1/2 cup chopped green beans
• 1/2 cup peas
• 1/2 cup whipping cream

1. In a pot, melt butter. Add leeks, carrot, celery and onion and cook, stirring, until softened but not browned, about 8 minutes.
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. Stir in beans and peas. Simmer until potato is tender and beans and peas are tender-crisp.
4. Stir in cream and adjust seasoning. Simmer, stirring, until steaming, about 1 minute.

butter, leeks, carrot, celery, potato, garlic, vegetable stock, saffron thread, salt, green beans, peas, whipping cream

Taken from www.food.com/recipe/saffron-vegetable-soup-510170 (may not work)