Jacket potato soup with saffron

• porsi: Serves 6

Bahan-bahan

2 baking potatoes

1 tsp olive oil, plus a splash

1/2 tsp rock salt

30g butter

1 large leek, finely chopped

1 garlic clove, finely chopped

30ml white wine

big pinch of saffron threads

700ml chicken or vegetable stock

Juice of 1/2 a lemon, plus more to serve

Petunjuk

1 Preheat the oven to 180'C/160'C fan/gas mark 4. Prick the potatoes, rub them with olive oil and sprinkle them with rod salt. Place them directly on an oven shelf and bake for 2-2h hours.

2 When they are ready, remove them from the oven and allow to cool a little before splitting them, scooping the flesh out and cutting the crispy skins into large triangles to use as croutons or dippers. Set these aside while you make the soup. The potato skin pieces should be incredibly crispy. If they're not, or you're not eating the soup straight away, they can be placed in a hot oven for five minutes just before serving.

3 Melt the butter in a pan with a splash of olive oil. Add the leek and cook over a low heat for 10 minutes or until very soft.

4 Add the garlic and cook for another two minutes.

5 Pour in the wine with the saffron and let the alcohol reduce for 2-3 minutes before tipping in the potato flesh to heat through.

6 Add the stod and bring to the boil. Cook for 10 minutes, then blitz in the blender with the lemon juice and plenty of salt and pepper to taste. Serve with the crispy potato skins.