Cream of Potato and Leek caramelized with Saffron

Cut up the potatoes and leeks and gently fry them in a saucepan with a drop of oil, add the vegetable stock and cook until the vegetables are soft.

Blend well until the mixture becomes thick and creamy.

Caramelize the leek by cooking it with sugar, water and saffron.

Serve the cream of potato in a soup plate and garnish with the saffron flavoured leek and oyster leaves.