Spicy Cream Soup with Saffron

For the spicy cream soup with saffron, clean the vegetables. Slice the carrots, peterwurzen and celeriac. Remove the green from the young onion (set aside) and cut the onion in half. Heat the oil and fry the carrots, celeriac, peterwurzen and young onion for 3 minutes. Roughly chop the garlic and add to the vegetables and roast for another minute. Dust with flour and continue to roast, stirring, until the flour is golden. Pour in beef broth.

Add young onion greens and peppercorns and simmer covered for about 15 -20 minutes. Then remove the green onions. Puree finely either with a stand mixer or blender. Stir in a pinch of chili powder (depending on heat) and 125 ml Rama Cremefine. Heat again – but do not boil – and serve hot.

Pour the spicy cream soup with saffron into soup plates and garnish each plate with a touch of nutmeg and half a packet of saffron.

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