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1
In a large saucepan, over medium high heat, bring to a boil the broth, water, 1 of the minced garlic cloves, carrots, turnips and half of the saffron.
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2
Cover and simmer until the vegetables are tender but still crisp, about 5 minutes.
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3
Meanwhile cut the chicken breasts into 3/4-inch dice.
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4
Finely chop the roasted red peppers and combine them with remaining minced garlic clove, remaining saffron and mayonnaise.
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5
Season to taste with salt and 1/8th teaspoon cayenne.
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6
When the vegetables are tender, add the chicken, bring the broth back to a simmer, and cook, uncovered, for 2 minutes or until the chicken is just cooked through.
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7
Season to taste with salt and cayenne.
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8
Spread each toast with saffron mayonnaise and set each one in a soup bowl.
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9
Ladle the steaming broth, vegetables and chicken over the bread and serve immediately.
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10
Leftover ideas: If you have half of the soup and the mayonnaise leftover the next day, then this is what you do.
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11
Bring the soup to a boil.
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12
Whisk one egg into remaining mayonnaise and ladle some hot soup into the mayonnaise to temper it.
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13
Whisk the egg mayonnaise back into the hot soup and stir, over low heat until broth has thickened.
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14
Do not boil the broth or the egg will curdle Remove from heat, adjust seasoning and serve right away.
