Saffron Soup

Name: Saffron Soup
Total time: 1 min
Ingredients: 3 ounces butter (6 tablespoons); 1 pound onions, peeled and coarsely chopped; 2 cloves garlic, peeled and coarsely chopped; 2 teaspoons powdered saffron; 5 cups well-flavored chicken stock, preferably homemade; 3/4 cup whole-wheat bread crumbs; 5 ounces heavy cream; Juice of 2 lemons; Salt and freshly ground white pepper to taste (optional)

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Total: 1 hours, 10 minutes

Servings: 8

Cost: $5.34 /serving

Author : Nancy Harmon Jenkins

chicken stock saffron

Ingredients

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3 ounces butter (6 tablespoons)1 pound onions, peeled and coarsely chopped2 cloves garlic, peeled and coarsely chopped2 teaspoons powdered saffron5 cups well-flavored chicken stock, preferably homemade3/4 cup whole-wheat bread crumbs5 ounces heavy creamJuice of 2 lemonsSalt and freshly ground white pepper to taste (optional)

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Instructions

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Step 1

Melt butter in a heavy-bottom soup kettle. Add onions, garlic and saffron and cook over medium-low heat, stirring frequently, until onions are softened. Do not let onions brown.

Step 2

Bring chicken stock to a boil. Add bread crumbs to onions and stir to mix thoroughly. Add chicken stock and stir again. Bring soup to a boil and immediately lower heat and simmer, covered, for 20 minutes.

Step 3

Puree soup in a blender, food processor or fine-mesh food mill. Strain soup, discarding solids. Return to rinsed-out soup kettle. Add cream and lemon juice. Mix well and taste, adding salt and pepper if desired. May be served immediately, or chilled and served as a summer soup.