SAFFRON SOUP

Saffron Soup image

Provided by Nancy Harmon Jenkins

Categories dinner, soups and stews, appetizer

Time 1h10m

Yield 8 servings

Number Of Ingredients 9

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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)

Steps:

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.
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.
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.

Nutrition Facts : @context http, Calories 260, UnsaturatedFat 6 grams, Carbohydrate 20 grams, Fat 18 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 10 grams, Sodium 299 milligrams, Sugar 6 grams, TransFat 0 grams