Chilled Yellow Bean Soup with Saffron and Nutmeg

Time: 30 mins
Effort: Medium

1 lb yellow (wax) beans, tips trimmed and cut into pieces
1 large potatoes, peeled and quartered
1 small onion, quartered
2 cups water
1 cup beef stock or if you don't have, dissolve 1 beef bouillon cube in hot water instead
2 tbsp white wine vinegar
3 tbsp plain yogurt
1/2 cup light cream or milk
2 tsp ground nutmeg
Salt & pepper
2-3 tsp saffron for garnish

In a medium pot, boil beans and potato in water, vinegar and beef stock until very tender. Strain over another pot, keeping the liquid. In a food processor puree the vegetables until totally smoothe and no lumps. Add a little of the liquid and the yogurt. Blend well. Add the puree to the pot with the remaining liquid and stir well, adding the nutmeg and salt to taste. Refrigerate until well chilled. Serve garnished with sprinkles of Saffron and about 2 tbsp cream or milk.