107min 4 ppl
Saffron Sea Vegetable Soup with Gruyere
60 minutes
4 people
Medium31–60 min or 7–12 steps
60 min · 11 steps
Medium: 31–60 min or 7–12 steps
520 kcalper person
Protein 19g
Carbs 52g
Fats 22g
About this dish
Blooming saffron in warm white wine before it builds the broth unlocks its full floral depth, while a gratin of bubbling Gruyere floated on toasted baguette transforms this vegetable and sea-vegetable soup into something unmistakably Provencal.
Allergy Info
Dairy, Gluten, Celery, Sulphites
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Leekswhite and pale-green parts only, halved lengthways and thinly sliced2 medium
- Shallotsfinely diced3 shallots
- Garlic clovesthinly sliced4 cloves
- Celery stalksthinly sliced3 stalks
- Fennel bulbscored and thinly sliced, fronds reserved2 medium
- Waxy potatoespeeled and cut into 1cm dice400 g
- Cherry tomatoeshalved400 g
- Fresh flat-leaf parsleyfinely chopped1 tbsp
Dairy & Eggs
- Unsalted butter2 tbsp
- Creme fraiche2 tbsp
- Gruyere cheesecoarsely grated140 g
Tins & Jars
- Vegetable stockgood quality1.2 litres
Dried Goods
- Dried wakame seaweedrehydrated and roughly chopped20 g
- Dried kombu10 cm strip
- Baguettecut 1.5cm thick on the diagonal8 slices
Spices & Seasonings
- Saffron threads0.5 g
- Fine sea saltplus more to taste1 tsp
- White pepper0.5 tsp
Oils & Condiments
- Dry white winesuch as Muscadet or Mâcon150 ml
- Extra-virgin olive oil2 tbsp
- Pernod or pastis1 tsp
Utensils
- Four deep oven-safe bowls
- Large heavy-based pot
Method
1
Slice the leeks, dice the shallots, slice the garlic, celery and fennel, dice the potatoes, and halve the cherry tomatoes. Grate the Gruyere. Rehydrate the wakame in cold water for 10 minutes, then drain and roughly chop.
Approx. 12 minutes
2
Gently warm the white wine in a small saucepan over low heat until just steaming — do not simmer. Remove from heat, add the saffron threads, and steep for 15 minutes until the wine is deeply golden.
Approx. 3 minutes
3
Melt the butter with the olive oil in a large heavy-based pot over medium heat. Add the leeks, shallots and celery and cook, stirring occasionally, for 8–10 minutes until completely softened and translucent but not coloured.
Approx. 9 minutes
4
Add the garlic and fennel to the pot and cook, stirring, for 3–4 minutes until the fennel begins to soften and turn translucent at the edges.
Approx. 4 minutes
5
Pour in the saffron-wine mixture and let it bubble and reduce for 2 minutes, scraping up any fond from the base of the pot.
Approx. 2 minutes
6
Add the diced potatoes, cherry tomatoes, kombu strip, vegetable stock, salt and white pepper. Bring to a gentle boil, then reduce to a steady simmer and cook for 15 minutes until the potatoes are just tender when pierced with a knife.
Approx. 16 minutes
7
Remove and discard the kombu strip. Stir in the chopped wakame, Pernod and creme fraiche. Taste and adjust seasoning. Keep the soup at a gentle simmer over low heat.
Approx. 2 minutes
8
While the soup finishes, arrange the baguette slices on a baking sheet. Toast under a hot grill (broiler) for 2 minutes per side until golden, watching closely.
Approx. 4 minutes
9
Ladle the hot soup into four deep, oven-safe bowls. Float two toasted baguette slices on the surface of each bowl and pile grated Gruyere generously on top.
Approx. 2 minutes
10
Place the filled bowls under the grill for 3–5 minutes until the Gruyere is fully melted, bubbling, and beginning to brown in spots.
Approx. 4 minutes
11
Remove from the grill, scatter reserved fennel fronds and chopped parsley over each bowl, and serve immediately.
Approx. 2 minutes
