PROVENCAL FISH SOUP WITH SAFFRON ROUILLE
Provided by Paul Grimes
Categories Soup/Stew Fish Tomato Christmas Lunch Saffron Fennel Leek White Wine Winter Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 (first course) servings
Number Of Ingredients 21
Steps:
- Wash leeks .
- Cook leeks, fennel bulb, carrots, celery, and garlic in oil with herbes de Provence, bay leaves, cayenne, saffron, 1 tablespoon salt, and 1/2 teaspoon pepper in an 8-quart heavy pot over medium heat, stirring occasionally, until softened, about 10 minutes.
- While vegetable mixture cooks, cut fish crosswise into 2- to 3-inch lengths.
- Add tomatoes, wine, and zest to vegetable mixture and bring to a boil, then boil 30 seconds. Add fish, water, and tomato paste and simmer, uncovered, stirring occasionally, until fish completely falls apart, about 30 minutes.
- Preheat oven to 350°F with rack in middle.
- Arrange baguette slices in 1 layer on a baking sheet and bake until golden brown and thoroughly dried, about 20 minutes.
- Force soup through food mill into a large heavy pot, discarding solids. Reheat soup over medium heat, stirring occasionally.
- Mound rouille on croutons and put 1 in bottom of each soup bowl. Pour soup around croutons.
CHICKEN, CORN, AND NOODLE SOUP WITH SAFFRON
Steps:
- Combine broth, chicken pieces, neck, gizzard and heart in large pot. Bring to boil. Reduce heat; cover partially and simmer until chicken is cooked through, about 20 minutes. Using tongs, remove chicken pieces and giblets from broth. Cool slightly. Remove skin from breasts and leg-thigh pieces. Cut enough chicken meat to measure 1 cup. Reserve remaining cooked chicken for another use. Strain broth into large bowl. Chill broth until fat solidifies on surface, about 6 hours. (Broth can be made 2 days ahead. Keep chilled.) Scrape fat from surface of broth and discard.
- Melt butter in heavy large pot over medium-low heat. Add onions, carrots, celery, garlic, and thyme. Cover; cook until vegetables soften, stirring occasionally, about 10 minutes. Add broth and bring to boil. Reduce heat; simmer until vegetables are almost tender, about 15 minutes. Add saffron. (Can be made 1 day ahead. Cover; chill. Bring to boil before continuing.) Add noodles; simmer 5 minutes. Add 1 cup chicken and corn; simmer until noodles are tender, about 5 minutes. Add parsley and celery. Season with salt and pepper.
SOUPE A L'AIL AUX POMMES DE TERRE - SAFFRON FLAVORED GARLIC SOUP
Adaption from original recipe in Mastering the Art of French Cooking by Julia Child, Louisette Bertholle and Simone Beck.
Provided by Queen Dana
Categories Potato
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Remove excess layers of paper from head of garlic and slice off the very top of head. Place on aluminum foil, drizzle with olive oil, cover and roast at 400 F for about 30 mins or until garlic becomes soft.
- In a 3 qt sauce pan saute shallots. Combine all the ingredients in the same sauce pan except for the potatoes, cream and saffron. Bring the soup to a boil and simmer for 20 minutes.
- Use an immersion hand blender to puree the soup (or run through a food processor).
- Add the potatoes, cream and saffron to the soup and simmer for 20 minutes or until the potatoes are tender.
- Divide the soup into 6 oven safe bowls and top with french bread. Sprinkle cheese on top of the bread and broil until the cheese begins to brown. Serve while warm.
SAFFRON SEAFOOD SOUP WITH AIOLI
Provided by Moira Hodgson
Categories one pot, main course
Time 35m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Cut the fish fillets into inch-and-a-half pieces. Peel the shrimp; cut the scallops in half if they are large. Sprinkle the saffron threads into half a cup of water and set aside.
- Meanwhile, heat the olive oil in a heavy casserole or stock pot. Saute the onion, garlic, carrot and chopped celery stalk until soft and golden. Add the fish stock or clam juice to the vegetables with the saffron water and cook, uncovered, for 10 minutes.
- Add fish, scallops and shrimp and cook four to five minutes. Remove from heat, season with salt and pepper and sprinkle with parsley. Serve the stew in heated bowls, passing the bread and aioli separately.
Nutrition Facts : @context http, Calories 455, UnsaturatedFat 7 grams, Carbohydrate 34 grams, Fat 11 grams, Fiber 3 grams, Protein 53 grams, SaturatedFat 3 grams, Sodium 1488 milligrams, Sugar 2 grams, TransFat 0 grams
COLD CREAM OF MUSSEL SOUP WITH SAFFRON
Provided by Pierre Franey
Categories dinner, soups and stews, appetizer
Time 20m
Yield Six servings
Number Of Ingredients 15
Steps:
- Melt the butter in a large saucepan over medium heat. Add the shallots, onions and garlic. Stir for about two minutes. Add the flour and saffron. Blend with a wire whisk and cook for one minute. Blend in the white wine and Tabasco sauce, then add the mussels and parsley. Blend well. Cover and cook until the mussels have opened, about five minutes.
- Add the cream and half-and-half and bring just to a boil. Strain through a fine sieve.
- Remove the mussels from the shells and discard the shells. Add the mussels to the strained soup and chill in the refrigerator.
- When ready to serve, add the tomatoes. Season with salt and pepper.
- Serve in chilled soup bowls or cups with chervil or parsley sprinkled on top.
Nutrition Facts : @context http, Calories 690, UnsaturatedFat 17 grams, Carbohydrate 21 grams, Fat 49 grams, Fiber 1 gram, Protein 29 grams, SaturatedFat 29 grams, Sodium 1134 milligrams, Sugar 8 grams, TransFat 0 grams
CREAM OF CAULIFLOWER SOUP WITH SAFFRON
Categories Soup/Stew Food Processor Dairy Vegetable Sauté Winter Simmer Bon Appétit
Yield Makes 6 first-course servings
Number Of Ingredients 8
Steps:
- Combine 2 cups water and 2 cups low-salt chicken broth in medium saucepan. Bring mixture just to simmer. Remove from heat. Add saffron threads. Cover and steep 20 minutes.
- Melt 3 tablespoons butter in heavy medium pot over medium-low heat. Add chopped onions and sauté until very tender but not brown, about 10 minutes. Add cauliflower pieces; stir to coat. Add saffron broth. Bring to simmer over high heat. Reduce heat, cover, and simmer until cauliflower pieces are tender, about 20 minutes.
- Working in batches, puree cauliflower mixture in food processor until smooth. Transfer cauliflower puree to large saucepan. Stir in half and half and bring to simmer. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Bring to simmer before serving.) Ladle soup into bowls. Garnish with sliced fresh chives and serve.
CREAM OF GARLIC & SAFFRON SOUP
Brian Glover's creamy soup is perfect served as a dinner party starter or as a tasty and light supper
Provided by Good Food team
Categories Dinner, Lunch, Soup
Time 1h20m
Number Of Ingredients 12
Steps:
- Soak the saffron in 2 tbsp hot water for 10 minutes. Melt the butter in a large saucepan. Add the garlic (and its skin), onion, celery and bay leaf to the pan, stir to coat in the butter, then cook very gently, covered, for about 15-20 minutes. The garlic and onions should be very soft and tender but not at all browned, so keep the heat low.
- Uncover and add the sherry, raise the heat and bring to the boil then add the stock, saffron and its liquid, 1 tsp salt and a good grinding of fresh black pepper. Bring to the boil, stir in the rice and simmer gently for 15 minutes or until the rice is just cooked. Fish the bay leaf out and discard.
- Liquidise the soup then sieve back into the pan (this gets rid of any bits of skin). Pour in the cream and reheat until hot. Adjust the seasoning adding a little lemon juice to taste if liked and thin with a splash of milk if too thick. Serve sprinkled with croûtons.
Nutrition Facts : Calories 436 calories, Fat 35 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 22 grams carbohydrates, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 1.72 milligram of sodium
SAFFRON SEAFOOD SOUP
This recipe is a variant of a spanish soup recipe of my mother based on tomatoes, shrimps and bread. In this case I have used fish and avoid the use of bread to make it lighter. Pollock has been used but other fish such as cod, monkfish, or similar can also be used. Parsley can be substituted with coriander leaves, getting a stronger taste.
Provided by SLA_Gaia
Categories Clear Soup
Time 45m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- - Add the olive oil in a sauce pan and fry on low heat the onion, garlic and celery.
- - When the onion becomes golden, add the tomatoes and the glass of white wine, and cook for approximately 5 minutes.
- - Add the bay leaf, stock and saffron, bring to boil, reduce the heat, cover with the lid and simmer during 25 minutes.
- - Cut the pollock in pieces of approximately 2 cm, peel the scampi leaving the tail and making a shallow cut along the back. Add the pollock and the scampis to the soup and cook for 5 minutes.
- - Season with salt and pepper according to taste.
- - Serve with parsley on top.
SAFFRON SOUP
Provided by Nancy Harmon Jenkins
Categories dinner, soups and stews, appetizer
Time 1h10m
Yield 8 servings
Number Of Ingredients 9
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
GARBANZO BEAN SOUP WITH SAFFRON
Steps:
- Heat oil in heavy large pot over medium heat. Add onion and garlic; sauté until tender, about 6 minutes. Add saffron; stir 1 minute. Add 5 cups broth and next 5 ingredients; bring to boil. Reduce heat, cover and simmer until vegetables are very tender, about 30 minutes. Stir in garbanzo beans. Simmer 10 minutes. Season with salt and pepper. Ladle soup into bowls. Sprinkle with cilantro and serve.
SAFFRON CHICKEN NOODLE SOUP
A pinch of saffron adds a vegetal, almost tomatoey taste to this rustic chicken soup made with leeks, celery, and carrots.
Provided by Shira Bocar
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 4h40m
Number Of Ingredients 10
Steps:
- Place chicken, leek, celery, carrot thirds (not sliced carrots), parsley sprigs, bay leaf, saffron, peppercorns, and 1 tablespoon salt in a large pot. Add enough water to cover completely (about 14 cups). Bring to a boil, then skim foam from surface; reduce heat to low and gently simmer until chicken is cooked through, 25 minutes.
- Remove chicken; continue simmering broth while you discard skin and remove meat from bones. Cover meat and refrigerate; return bones to pot and simmer 2 1/2 to 3 hours more.
- Strain broth through a fine-mesh sieve into a clean pot; discard solids, including bones. (You should have about 7 cups broth.) Skim fat. Add sliced carrots and celery to pot and bring to a boil; reduce heat and simmer until vegetables are very tender, about 25 minutes.
- Meanwhile, cook egg noodles in a pot of salted boiling water according to package directions; drain. Shred or cut some of reserved chicken to yield 3 cups of bite-size pieces (save extra for salads or sandwiches) and add to broth with noodles; season to taste. Simmer until heated through, about 2 minutes; serve with parsley leaves.
SAFFRON SHRIMP SOUP WITH TUBETTINI
Steps:
- Heat olive oil and butter in saucepan. Add tarragon, carrot and onion, cover and simmer over very low heat for 5 minutes or until tender. If vegetables are too dry, add a tablespoonful of white wine, cover and cook. When vegetables are tender, remove the cover, add remaining wine, and saffron and evaporate until almost all of the wine is gone. Add the broth, fish stock and diced tomatoes and bring to a simmer. Add the pasta and cook uncovered for 5 minutes or until just tender. Add the shrimp and peas and bring back to a simmer. Season to taste with salt and pepper and garnish with chives or scallions.
CREAM OF JERUSALEM ARTICHOKE SOUP WITH SAFFRON CREAM
From 500 All-Time Great Recipes. If you cannot find fresh Jerusalem artichokes, feel free to substitute frozen or canned. We also like this with homemade croutons scattered on top!
Provided by COOKGIRl
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt the butter in a large saucepan and saute the onion and garlic until softened, stirring occasionally.
- Add the Jerusalem artichokes, coating with the butter/onion mixture. Cover the pan with the lid and cook gently on medium-low for about 10-15 minutes.
- Next pour in the stock and milk. Cover again and simmer for 10 minutes.
- Use an immersion blender to puree the soup until smooth.
- Add half the heavy cream and season soup with salt and pepper. Reheat gently.
- Lightly whip the remaining heavy cream and the saffron powder together.
- Ladle the soup into individual bowls and garnish each serving with a spoonful of the saffron cream.
- Garnish the soup with fresh chives.
- Serve immediately.
SEAFOOD AND SAFFRON TOMATO AND FENNEL SOUP
Steps:
- Heat the oil in a large pot over medium heat. Add the garlic, fennel, celery and onion and saute for 5 minutes, until vegetables are softened. Add tomatoes and their juices, 4 cups water, 1/2 cup white wine, saffron, thyme and kosher salt to the pot. Simmer for 30 minutes. Meanwhile, steam the nussels in the remaining 1/2 cup wine in a large skillet just until they open. Allow to cool slightly and then remove the mussels from the shells and strain the liquid. During the last 5 minutes of cooking, add the mussels and the steaming liquid, shrimp and fish to the tomato saffron broth. Stir in the orange zest. Serve soup with sprinkle of chopped chives and a selection of baguette crisps.
GARLIC AND SAFFRON SOUP
Steps:
- Heat 4 tablespoons oil in heavy large skillet over medium-high heat. add bread cubes and garlic and sauté until bread is light golden, about 4 minutes. Add wine, then broth and saffron; bring to boil. Reduce heat, cover and simmer 25 minutes. Puree soup in blender. Return soup to saucepan. Season with salt.
- Preheat oven to 350°F. Arrange French bread slices on cookie sheet. Brush with remaining 1 tablespoon oil. Bake until lightly toasted, about 8 minutes. Sprinkle cheese over croutons. Transfer cookie sheet to broiler; broil croutons until cheese melts. Place 2 croutons in each bowl. Bring soup to simmer. Ladle over croutons. Sprinkle with chives and a few saffron threads and serve.
JERUSALEM ARTICHOKE SOUP WITH LEMON AND SAFFRON
Provided by Food Network
Categories side-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Using a heavy casserole with a cover, saute the onions in the olive oil over low heat, covered, about 20 minutes. Uncover, add garlic and the artichokes, and increase heat. Continue to saute for a few more minutes. Add the chicken broth and salt and pepper, to taste. Bring to a boil and simmer, covered, for 30 minutes. Grind the almonds in a spice grinder and mix with the water. Whisk the mixture into the soup along with with saffron strands and the lemon juice. Reheat, sprinkle parsley on top, and serve.
FIDDLEHEAD AND SAFFRON SOUP
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Trim the fiddleheads and wash by rinsing in a sink of cold water up to 4 times. Drain. Cook in a pot of boiling salted water until tender, about 10 minutes. Drain and immediately plunge into a basin of ice-water to set the color and stop the cooking. Drain, and set aside.
- Heat the chicken stock with the saffron to boiling. Turn off the heat. In a bowl, beat together the yolks and lemon juice. Whisk a ladleful of the hot stock over the yolk mixture. Add another. Then whisk the egg mixture back into the stock. Stir in the cream. Taste and adjust the seasonings. Add the fiddleheads and gently reheat, without boiling. Serve. Cook's Note: If it boils, it will curdle.
FISH SOUP WITH SAFFRON
Make and share this Fish soup with saffron recipe from Food.com.
Provided by Izzys mom
Categories Clear Soup
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine the fish stock, wine, and saffron.
- Add the potatoes, carrots, and garlic.
- Bring to a boil and let it boil slowly for about 10 minutes.
- Add salt, pepper, and cayenne pepper according to taste.
- Add the fish, tomatoes and leeks to the soup and let it boil for another 5 minutes.
- Garnish with the fresh herbs and serve.
Nutrition Facts : Calories 375.9, Fat 3.9, SaturatedFat 0.8, Cholesterol 49.2, Sodium 368.3, Carbohydrate 46.3, Fiber 6.5, Sugar 5.7, Protein 28.2
CREAM OF CAULIFLOWER SOUP WITH SAFFRON
A delicate starter with a velvety texture. Market Tip: Freshly picked cauliflower is sweeter than the supermarket variety (and, when cooked, doesn't release the sulfurous smell that older cauliflower does).
Provided by Willard Brooks
Categories Cauliflower
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine 2 cups water and 2 cups low-salt chicken broth in medium saucepan.
- Bring mixture just to simmer.
- Remove from heat.
- Add saffron threads.
- Cover and steep 20 minutes.
- Melt 3 tablespoons butter in heavy medium pot over medium-low heat.
- Add chopped onions and sauté until very tender but not brown, about 10 minutes.
- Add cauliflower pieces; stir to coat.
- Add saffron broth.
- Bring to simmer over high heat.
- Reduce heat, cover, and simmer until cauliflower pieces are tender, about 20 minutes.
- Working in batches, puree cauliflower mixture in food processor until smooth.
- Transfer cauliflower puree to large saucepan.
- Stir in half and half and bring to simmer.
- Season to taste with salt and pepper.
- (Can be made 1 day ahead. Cover and refrigerate. Bring to simmer before serving.) Ladle soup into bowls.
- Garnish with sliced fresh chives and serve.
- Makes 6 first-course servings.
Nutrition Facts : Calories 153.8, Fat 9.9, SaturatedFat 6, Cholesterol 26.5, Sodium 114.5, Carbohydrate 13.7, Fiber 3.6, Sugar 5.2, Protein 5.3
PROVENçAL GARLIC AND SAFFRON SOUP
Steps:
- Put the peeled garlic cloves in a small saucepan with cold water to cover. Bring to a boil, drain, then repeat the blanching two times.
- Heat the olive oil in a large pot over moderate heat. Add the leeks and sauté, stirring often, until wilted, about 5 minutes. Add the blanched garlic, potato, stock, saffron, and salt and pepper to taste. Bring to a simmer and cook until the potato is soft, about 15 minutes. Remove from the heat and let cool slightly.
- Transfer the soup to a blender or food processor, in batches if necessary, and puree until smooth. Return the soup to a clean saucepan. Stir in the cream. Taste and adjust the seasoning.
- For the garlic toasts: Preheat the oven to 400°F. Brush the baguette slices lightly with olive oil on both sides. Bake until golden, 10 to 12 minutes. Rub lightly with the halved garlic.
- For the poached eggs: Bring 3 inches of salted water to a boil in a large pot over high heat. Add the vinegar and reduce the heat to maintain the water just below a simmer. Crack 1 egg into a small ramekin or bowl, then gently slip it into the water. With a slotted spoon, gather the white around the yolk. Repeat with the remaining eggs. Cook gently until the whites are firm but the yolks remain soft, about 3 minutes. Transfer the eggs with a slotted spoon to paper towels or a clean dish towel to drain briefly.
- To serve, reheat the soup if necessary. Put a toast in the bottom of each soup bowl. Top with a poached egg, then ladle the soup around it. Garnish with a sprinkle of chives and a dash of piment d'Espelette. Serve immediately.
- Enjoy with Cakebread Cellars Napa Valley Chardonnay or another white wine with lush texture.
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