Saffron cream soup with crayfish

Leeks washing and cleaning. Cut white and light green part into rings, cut the rest into very thin rings and keep them separate. Peel potatoes and cut into cubes. Heat in butter. White and light green leeks for about 1 minute. Peel the garlic and press it over it. Add potato cubes and fry approx. 1 minute. Adding fondue and bringing to the boil. Add saffron. Cook covered in about 15 minutes. Bake potatoes and leeks with cooking liquid in a food processor (or rub through the sieve).

Potato-leek puree with 4 dl of water and boiled apart leeks to the boil. Stir in crème fraîche and season with salt and pepper. Add crayfish and co-heat approx. 1 minute. Distribute soup over four deep plates.