Bring the clear soup to the boil, add the potato cubes and simmer gently for 30 minutes. Blend everything with a hand blender and pass through a sieve. Add saffron and stir well. Mix whipped cream and egg yolks, add a mug of soup, mix well, add back to soup and heat again, but do not let it bubble up. Season to taste with salt and freshly ground pepper. Sprinkle with chives before serving.
Tip: As an alternative to fresh chives, you can also use the freeze-dried ones.
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