Saffron Vegetable Soup - cooking recipe

Ingredients

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

Preparation

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