Saffron Soup

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
• ¾ cup whole-wheat bread crumbs
• 5 ounces heavy cream
• Juice of 2 lemons
• Salt and freshly ground white pepper to taste (optional)

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    346 calories; 23 grams fat; 13 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 26 grams carbohydrates; 2 grams dietary fiber; 8 grams sugars; 8 grams protein; 68 milligrams cholesterol; 399 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

Preparation

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.
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.
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.