Saffron Broth With Tomato Recipe

Name: Saffron Broth With Tomato
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1/2 cup chopped carrot; 1/4 cup chopped celery; 1/4 cup chopped onion; 1 cup chopped mushroom; 1/4 cup chopped leek; 2 garlic cloves, minced; 1/4 cup dry white wine; 1 cup chopped plum tomato; 2 pinches saffron threads; 5 cups mushroom stock or 5 cups broth; 10 -12 small boiling potatoes, cooked

Servings: persons

1 tablespoon olive oil
1/2 cup chopped carrot
1/4 cup chopped celery
1/4 cup chopped onion
1 cup chopped mushroom
1/4 cup chopped leek
2 garlic cloves, minced
1/4 cup dry white wine
1 cup chopped plum tomato
2 pinches saffron threads
5 cups mushroom stock or 5 cups broth
10 -12 small boiling potatoes, cooked

1
Add the carrots, celery, onions, mushrooms, leeks, and garlic to some oil in a saucepan [you can use water, broth or juice]. Saute for 3 minutes, until vegetables begin to sweat.
2
Add wine, tomatoes, and saffron threads. Saute, stirring, for 2 more minutes.
3
Add stock and bring to a quick boil.
4
Reduce heat and allow dish to simmer for 3 minutes. Strain the broth.
5
To serve, place 2-3 potatoes in each of 5 soup plates or bowls.
6
Pour broth over potatoes and SERVE IMMEDIATELY.

411

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon olive oil, 1/2 cup chopped carrot, 1/4 cup chopped celery, 1/4 cup chopped onion, and more.

Yes, Saffron Broth With Tomato falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Saffron Broth With Tomato

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